Pumpkin Frozen Yogurt
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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