With Thanksgiving just around the corner, I’m already starting to fantasize about all of the yummy sites, smells and tastes! And because I’ve been eating clean and getting myself in shape, I plan to indulge and enjoy myself.
My favorite dessert is Pumpkin Cheesecake. I always make sure I save room for this. Well imagine my delight when a friend at work presented me with Oikos’ Seasonal Pumpkin Pie flavor greek yogurt! I was in heaven. I thought it was the best thing ever, until I looked and saw it had 19 grams of mainly refined sugar. To me, that’s still considered a treat vs. an everyday, healthy snack.
But then an idea hit me… what if I made my own? It seemed simple enough, so I played around in my kitchen and voila! For your enjoyment, here is my recipe for what I like to call Pumpkin Cheesecake Greek Yogurt:
1 cup non-fat plain greek yogurt (I personally like Fage)
2 – 3 tablespoons plain pumpkin puree* (the amounts are flexible…. it depends on how much pumpkin flavor you like.)
1/4 teaspoon Pumpkin Spice (or more depending on how much spice you like. I personally love it, so I get pretty heavy handed with it!)
For a low sugar version, add 2 – 4 drops Sweet Leaf Stevia Drops (Hazelnut)
For a little higher sugar version, 1/2 tsp raw honey
*Make sure you use pumpkin puree vs pumpkin pie mix. I use the organic canned version from Trader Joe’s
Mix together in a bowl and enjoy! You can use this when sugar cravings come on or as an after dinner treat. All the flavor without the guilt!
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