Pumpkin pie is a fall staple. Enjoy this deconstructed, healthier version year round.
Recipe created by Courtney Archibeque.
Pumpkin is a great source of Vitamin A which keeps your eyes healthy and acts as an antioxidant. The yogurt adds an extra punch of calcium too. You can also serve this as a dip with apple slices or as a smoothie by thinning it out with a little fat free milk.
2 cups low fat plain yogurt
½ cup pumpkin puree
¼ teaspoon cinnamon
¼ teaspoon pumpkin pie spice
¼ cup walnuts, chopped
Honey or other sweetener, drizzle (optional)
In a medium sized bowl thoroughly mix the pumpkin puree with the spices.
Add the yogurt to the bowl and mix well.
Place in serving dishes and sprinkle with walnuts and a drizzle of honey or other sweetener.
Without the honey or sweetener
Per serving: 237 calories, 10 g total fat, 1 g saturated fat, 24 g carbohydrates, 15 g protein, 4 g fiber, 183 g sodium, 66 g potassium, 23 g magnesium, 478 g calcium