I always keep fat-free frozen yogurt on hand. By combining it with just four other ingredients, I can quickly whip up this great-tasting treat.—Anne Smithson, Cary, North Carolina
- 1 quart fat-free frozen vanilla yogurt, softened
- 1/2 cup canned pumpkin
- 1/3 cup packed brown sugar
- 3/4 teaspoon pumpkin pie spice
- 1/4 cup chopped pecans, toasted
- In a large bowl, combine the first four ingredients. Transfer to a freezer container; freeze until serving. Sprinkle each serving with pecans. Yield: 8 servings.
Originally published as Pumpkin Pecan Frozen Yogurt in Light & Tasty October/November 2001, p9
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