Pumpkin Pie Ice Cream
This is quite possibly my favorite dessert, and it’s absolutely guiltless—frozen or not. It’s healthy, delicious, highly evocative of comforting sweets, and very low in sugar. Read more
Pumpkin Cinnamon Cheesecake
With so many healthy and nutritious ingredients, this pie style cheesecake could almost be part of the main course, though I prefer to save it for an after dinner treat in our house as I enjoy the dessert and tea ritual at the end of a meal (the boys love to make tea every evening and are now old enough to hold the kettle of hot water after it has boiled; they are growing up).
Ingredients:
1 medium pie pumpkin, acorn squash or butternut squash
1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon lemon juice
1 tablespoon cinnamon
¼ teaspoon celtic sea salt
Preparation:
Fill the bottom of a baking dish with a little less than ¼ inch of water
Cut pumpkin in half, remove seeds, and place face down in baking dish
Roast pumpkin in the oven for 45-55 minutes until soft
Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups
In a cuisinart, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes
Process in cinnamon and salt
Pour batter into a 9-inch tart pan
Bake at 350° for 45-50 minutes, until firm
Remove from oven, cool and serve
Serves: 8
A Sweet Life reminds you that agave nectar is a sugar. The less you use, the better.
*photo provided courtesy of elanaspantry.com
(7 votes, average: 4.57 out of 5)
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I bet it was great! I really want to try this using the squash here in Costa Rica. Should be good!