½ cup plain, low fat yogurt
2/3 cup blueberries
½ cup canned or fresh pumpkin puree
2 tsp. vanilla extract, separated
Optional: two teaspoons honey or molasses or ¼ dropper of liquid stevia, blended into the yogurt or pumpkin
Measure out your yogurt and pumpkin into separate containers. Blend them each with a teaspoon of vanilla extract. Alternate spoonfuls of yogurt, pumpkin, and blueberries in a wine glass or other clear glass. Serve immediately.
Fall is finally here! While the live oaks keep their color, the sweet gum trees and a few others have started to turn gorgeous. The wind is getting brisk…and I’ve been working on recipes like apple topping and mulled apple cider. Pumpkins are showing up in the supermarkets more frequently. You no longer get strange looks if you ask where the canned pumpkin is. I just had to make something pumpkin-y.
Pumpkin and parfaits were meant to be. The vanilla extract adds a sweetness and depth of flavor to both the yogurt and the pumpkin. Layered between lashings of blueberries, I found this sweet enough by itself. Feel free to add other flavors—cinnamon or cinnamon extract would be lovely, nutmeg, maybe even a hint of ginger or cardamom. If you enjoy grains, you could toast up some oats and sprinkle them on top. I would recommend eating such a creation quickly—the yogurt will get the oats soggy if you let it sit. As it stands, whether you use frozen or fresh blueberries, you can eat this immediately or prepare it the night before. Do expect a little purple effect if you use frozen blueberries overnight.
I like to serve mine in a wine glass, and you could very easily double the recipe.
Each serving has approximately 165 calories, 20 grams of sugar (mostly from the yogurt and blueberries), and 8 grams of protein.