1 cup nonfat vanilla yogurt
1 cup pumpkin puree (canned pumpkin works great)
1 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
Stir everything together in a large mixing bowl until completely combined (It’s best to stir by hand and not use a mixer). Churn the mixture in an ice cream maker* for a few minutes until it is a smooth, cool consistency.
If you do not have an ice cream maker, you can place the bowl in the freezer and stir mixture every half hour until it reaches desired consistency.
*Churn according to your ice cream maker’s instructions.
3/4 cup sugar
1 tsp grated lemon peel
3 cups water
1/2 cup fresh lemon juice
1. Place 13×9 inch metal pan in freezer and chill.
2. Mix in medium bowl, and combine all other ingredients, blend well
3. Pour mixture into chilled pan. Place in freezer for 30 minutes. When ice crystals begin to form at edges of pan, stir mixture with fork and return to freezer. Freeze about 2 hours stirring every 30 minutes. Makes approximately 7 (1 cup) servings.
From Kim’s Recipe Collection