Ingredients:
- 1 can (about 15 ounces) low-sodium pumpkin
- 3 cups fat-free or low-fat vanilla yogurt
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmegGranola:
- 1⁄4 cup raisins
- 1⁄2 cup quick cooking oats
- 1⁄2 cup rice crisps
- 1 tablespoon vegetable oil
- 1⁄4 cup brown (or white) sugar
Directions:
- Preheat oven to 325 degrees F.
- In a blender or with a fork, blend the pumpkin until smooth.
- Mix pumpkin, yogurt, and spices in a bowl.
- In another bowl, mix the granola ingredients: raisins, quickcooking oats, rice crisps, oil, and sugar.
- Spread granola on a baking pan. Bake for 10 minutes.
- Let the granola cool down until it hardens. Then, break itapart or crush it into small pieces.
- Spoon the pumpkin into 6 medium-size glasses or bowls.
- Put granola on top of the pumpkin in each glass or bowl.Spoon the pumpkin and granola in layers until all have
been added to a glass or bowl.
- Serve immediately or refrigerate.
Serves 6
No Comments Found