Super, super easy to make and can be used on top of protein pancakes, muffins,
whole wheat toast…be creative!
You can even just eat it by itself, or chill in the fridge or freezer for a pudding/ice cream texture 🙂
Makes about 2 servings
1/3 cup canned pumpkin puree
1/3 cup nonfat greek yogurt
2 tsp. Stevia
1 tsp of each cinnamon and nutmeg
1/2 tsp allspice ( or to taste)
Milk of choice- to taste (I use unsweetened vanilla almond milk)
Optional: 1 tsp brown sugar
Mix all ingredients together except milk until all blended. It will be a pretty thick consistency. Slowly add milk to the consistency desired. If you want a very thick creamy sauce, or are making a “pudding” use little to none. For these measurements, I probably added about 1/4 cup of almond milk.
This is the pumpkin yogurt “pudding” with light whipped cream for a sweet treat 🙂