I picked the first and only pumpkin out of my garden today. I didn't even plant pumpkins. The seed must have been in the compost pile from last year's jack-o-lantern.Late in May, the pumpkin vine sprouted up in my zucchini patch. Being the incredible gardener I am, I thought the pumpkin was a zucchini so the vine stayed in the dirt.
The zucchinis I planted on purpose didn't do much. But the spontaneous pumpkin vine grew and grew and grew sprouting a green pumpkin larger than my head.
This pumpkin was not ready to be picked. Even so, I ripped my providential squash from my dirt pile to block the messy house that would have showed up in the background of this picture. Yep. I'd rather pick immature squash than clean my house.
The goody that I just had to share with you . . .
This yogurt is perfect for breakfast, lunch, or healthy dessert.
Ingredients
1 1/2 cups nonfat vanilla yogurt
1 cup pumpkin puree
1/4 cup apricot jam
1/4 cup chopped walnuts
1/4 cup chopped dried apricots
1/4 tsp ground cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
Directions
Mix together yogurt, pumpkin, jam, 1/2 walnuts, 1/2 dried apricots, cinnamon, nutmeg, and cloves. Serve sprinkled with remaining dried apricots and walnuts.
Serves 5 - 6
CLEAN EATING SUBSTITUTE: Use nonfat plain yogurt, omit apricot jam, and add 1/8 to 1/4 cup honey depending on taste.
Lindsey, this looks fantastic. I love pumpkin flavors, and the addition of apricots really makes this yogurt pop!
ReplyDeleteWhat a great idea! I never thought making it that way.
ReplyDeleteLove the idea of pumpkin yogurt! Like a sort of healthy pumpkin pie fix! (Although I tend to count that as healthy anyway, because of all the beta-carotene.) :)
ReplyDeletePumpkin yogurt sounds delicious. I can't imagine why yogurt companies don't make this flavor, but I guess with your recipe I can now have it anytime. By the way, I'm holding a CSN giveaway on my blog today, so be sure to come by for a chance to enter.
ReplyDelete