A light and tangy frozen pumpkin yogurt dessert is sweetened with honey or maple syrup.
Ingredients ( Serve 3 ~ 4 )
- 300 g Pumpkin
- 150 g Homemade Yogurt ( Click Here for Recipe )
- 150 g Coconut Milk
- 50 g Honey or Maple Syrup
Preparation
1. Cut pumpkin in half, remove seeds. Cut into big chunks and roasted it in oven at 160ºC for 20 minutes. Scoop out pumpkin flesh with a spoon and freeze it until hard.
2. Place pumpkin, homemade yogurt, coconut milk and honey in to a food processor, blend it into puree.
3. Pour pumpkin puree into a big bowl, sealed with the plastic wrap to prevent water vapour. Freeze in the freezer for a while. ( freeze how long depending on temperature of the refrigerator, about 2 to 4 hours ) . Scrap the freezing puree using a fork, put it back again in the freezer until completely frozen, ready to serve.
Tips
- You can use full yogurt or full cream
- Reduce honey in the recipe if yogurt is brought from supermarket
