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BTD Forums  /  Cook Right 4 Your Type  /  Frozen Pumpkin Yogurt
Posted by: gulfcoastguy, Sunday, October 7, 2012, 8:01pm
Okay while people are still argueing about the flaxseed wraps I'll delve into todays newspaper.

Frozen Pumpkin Yogurt
1 1/2 cups of plain greek yogurt
1 1/2 cups of plain whole milk (maybe almond milk instead)
1 1/2 cups brown sugar (I've got agave, molasses, and vegetable glycerine to sub.)
2 cups purreed pumpkin(or winter squash for us Nomads)
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg

I might add a bit of ginger to it and maybe a few toasted nuts but that's not in the recipe.

Mix well and add to an ice cream machine following it's directions.
Posted by: passionprincess, Sunday, October 7, 2012, 11:11pm; Reply: 1
Thanks for the recipe!

Do you think I can use freeze it without using an ice cream machine? I do not know if I still have my machine around. I tried a lemon milk kefir ice cream recipe that said I should stir the mixture every hour until frozen into ice cream state if I am not using a machine. I am hoping I can do the same with this.

You really made my day! I was a bit sad from not being able to enjoy pumpkin spice pies, cakes, etc. during this holiday season. :-)
Posted by: gulfcoastguy, Monday, October 8, 2012, 12:44am; Reply: 2
I couldn't say Princess. Maybe Santa is listening and will drop off a cuisanart?

BTW I make pumpkin pies every year I just use the oatmeal almond crust that I have posted on recipebase. I do cheat and use real cream but I use agave or vegetable glycerine for the sweetner and fresh butternut squash that I grow in lieu of pumpkin.
Posted by: passionprincess, Monday, October 8, 2012, 2:43am; Reply: 3
Thank you, GCG!

I was wondering what I could sub for this Thanksgiving's pumpkin pie! I am back home with family and will be in charge of cooking all the sides (mom does her special turkey which is about 90% compliant).

Since nomads can't have pumpkin, I thought of using sweet potatoes to make the pie.

Thank you again for the recipe! I am looking forward to this year's Thanksgiving. It is the first time in 3 years since I am celebrating Thanksgiving at home with my family.
Posted by: ABJoe, Monday, October 8, 2012, 3:09am; Reply: 4
Quoted from passionprincess
Do you think I can use freeze it without using an ice cream machine? I do not know if I still have my machine around. I tried a lemon milk kefir ice cream recipe that said I should stir the mixture every hour until frozen into ice cream state if I am not using a machine. I am hoping I can do the same with this.

Anytime you freeze "ice cream" without constant stirring, you run the risk of the ice crystals being larger than desirable...
Posted by: gulfcoastguy, Monday, October 8, 2012, 3:50am; Reply: 5
Princess if you are going to use it at Thanksgiving, I'd suggest a trial run. That recipe says it serves ten. I'd think left overs could be frozen for later.
Posted by: passionprincess, Monday, October 8, 2012, 4:11am; Reply: 6
Thanks, GCG and ABJoe.

I am going to try and explore a bit more in the kitchen next weekend. Perhaps I will do a trial run then. Regardless of the results, I know I will have yummy snacks for my indulgence!
Posted by: gulfcoastguy, Monday, October 8, 2012, 4:26am; Reply: 7
Let me know how it works out. I don't have an ice cream maker ...yet! This sounds like Nomads delight with a few minor tweaks.
Posted by: 815 (Guest), Monday, October 8, 2012, 1:30pm; Reply: 8
Thanks GCG. That sounds so delicious!   Do you think I can sub almond milk or soy milk for the whole milk?
Posted by: ABJoe, Monday, October 8, 2012, 3:19pm; Reply: 9
Quoted from 815
Do you think I can sub almond milk or soy milk for the whole milk?

I'm not GCG, but in the recipe shown, the suggestion to use almond milk is already listed...  Soy milk is approximately the same as almond milk in its preparation, so I think it would be fine as well...
Posted by: gulfcoastguy, Monday, October 8, 2012, 10:45pm; Reply: 10
Thanks Joe, I've been rambling today trying to find an ingredient for a bbq sauce and off the computer. I did suggest using almond milk as the organic gardener in me can't recommend GMO modified soybeans as likely used in soy milk.

BTW does anybody know if Turbinado sugar is the same as sucanat? The recipe has sucanat and tomato paste. Those are both avoids for me but the sauce is a Christmas gift any way. The habenero chiles are really going to put some zing into it.
Posted by: passionprincess, Monday, October 8, 2012, 11:00pm; Reply: 11
Anyone know if agave or honey would be a decent sugar substitute for Mexican horchata? If so, I found another B Nomad friendly dessert drink!
Posted by: ABJoe, Monday, October 8, 2012, 11:05pm; Reply: 12
Quoted from gulfcoastguy
BTW does anybody know if Turbinado sugar is the same as sucanat?

This article says they aren't the same, but are similar...
http://healthland.time.com/2012/02/29/better-than-sugar-5-natural-sweeteners-demystified/#turbinado-sugar
Posted by: ABJoe, Monday, October 8, 2012, 11:08pm; Reply: 13
Quoted from passionprincess
Anyone know if agave or honey would be a decent sugar substitute for Mexican horchata?

I would assume either maple syrup, agave or honey would be fine sweeteners for horchata.  
Posted by: gulfcoastguy, Monday, October 8, 2012, 11:13pm; Reply: 14
Thanks I'll hold out for sucanat for the sauce. Just got to get to the health food store that closes at 5pm. Maybe tomorrow.
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