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Homemade Pumpkin Frozen Yogurt

Sara Tane
Active time 10 mins
Total time 1 hr, 40 mins
Yield

Serves 4

Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1-2 hours before you are ready to serve it.

Ingredients

  • 2 cups 2% Greek yogurt
  • 4 ounces low-fat cream cheese, softened
  • 1/2 cup canned pumpkin
  • 1/4 cup dark brown sugar
  • 1 tablespoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Nutrition Information

  • calories 198
  • fat 7.1 g
  • satfat 4.4 g
  • monofat 1.2 g
  • polyfat 0.21
  • protein 12.3 g
  • carbohydrate 22.4 g
  • fiber 1.8 g
  • sugars 19.5 g
  • cholesterol 23.7 mg
  • iron 0.7 mg
  • sodium 268 mg
  • calcium 136 mg

How to Make It

  1. In a medium bowl with a hand mixer, combine Greek yogurt, cream cheese, and pumpkin.

  2. Add remaining ingredients and mix until fully combined.

  3. Freeze for 1-2 hours, depending on how much you want the mixture to solidify (any longer than 2 hours will cause yogurt to harden, so keep in refrigerator until 1-2 hours before ready to serve)