Uses for Frozen Pumpkin
You may recall my introduction to the delightful taste of pumpkin muffins. Meaghan and Tim stopped by with a special treat – mini pumpkin loaf in the shape of a star »
I froze mine in 1, 2 and 3 cup increments for quick defrost and baking uses. All I have left are the 3 cup; I made pumpkin muffins as my weekday afternoon snack (with apple sauce instead of oil – see comments for details) and found this for the remaining puree on GreenLiteBites »
- ½ cup pureed pumpkin
- ½ cup non-fat yogurt (Roni used greek and so did I but it doesn’t matter)
- 1 Tbsp honey
- ½ tsp vanilla
- 1¼ tsp pie spice
Mix all ingredients together and viola! 🙂 She used Graham crackers as a spoon, but I am a little too sugar sensitive for that, sadly! Serves 2 … or 180 Calories if you eat it all in one go »
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