Pumpkin Frozen Yogurt

Serves 4

In a sauce pan, mix:

2 eggs, beaten.

1/2 Cup sugar or sugar substitute.

1 Tablespoon flour and 1 tsp of Corn Starch.


 1 Cup of pumpkin puree.

1/4 Cup milk.

Cook over low heat; bringing the mixture to 175°s  - Cook for additional 2 minutes. Add 1 Tablespoon of butter, ˝ Cup of Yogurt & 2 Tablespoons of Bailey’s Irish Cream. Chill for a few hours and then freeze in a churn for 30 minutes, or until thick.

For other flavors of yogurt use any fruit puree instead of the pumpkin (omit milk if you choose to)



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