2013 is the year of pumpkin as the “new” superfood, a great excuse to incorporate it into almost every meal. Some of our readers have written that they’re in the throws of cooking and freezing this fall’s harvest. We’ve been eating Pumpkin Yogurt with diced apple, toasted, pumpkin seeds, and raisins for breakfast almost every morning since pumpkins started appearing at local farmers’ markets. (Our (patch) was woefully unproductive.) It’s also delicious as a topping for Pumpkin Pie and on the plate with Pumpkin Cottage Cheese Pancakes.
This is easy, and October is the perfect time to make it.
Pumpkin Ginger Yogurt – makes 3 cups
1 pint good quality greek full-fat yogurt. We like Fage 2%, but it’s not organic. (Using non-fat will make the finished yogurt a little less smooth.)
2/3 cup finely pureed oven roasted pumpkin (or high quality organic canned pumpkin)
2 tablespoon honey or maple syrup
1 tablespoon fresh lemon juice or apple cider vinegar
1/2 teaspoon powdered ginger
1 teaspoon vanilla extract
Optional: 1/3 cup candied ginger, finely diced
1. Puree the pumpkin flesh in a food processor for 1-2 minutes or until very smooth.
2. Add the rest of the ingredients and process until well blended, scraping down as needed.
3. Return 2 cups of the pumpkin yogurt to the original yogurt container and the other cup to an air-tight container and chill until use.