1 1/2 cups Greek lowfat yogurt
1 1/2 cups whole milk
1 1/2 cups dark brown sugar
2 cups pureed pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturer's instructions. Serves 10
I found this recipe in our newspaper last fall and cut it out to post on this blog.
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