Yes I am aware that it is the middle of November and making frozen yogurt isn’t exactly a cold weather friendly dessert.
However, I love frozen yogurt and ice cream so much that there could be a blizzard outside and I would still be craving it!
Earlier this week I had an itch to get out my ice cream maker and make a frozen treat. I haven’t used it since we moved to Colorado and that’s been way too long. Since it is fall, and I had some leftover canned pumpkin in my fridge from my Biscoff Pumpkin Pie Smoothie I decided what better way to use it up than to make some Pumpkin Butterscotch Frozen Yogurt.
I am so glad I did! Pumpkin and butterscotch make an excellent combination together, then add a little cinnamon and it becomes a frozen fall festival in your mouth. Making this healthy little dessert was simple. I combined fat free Greek yogurt, pumpkin puree, skim milk, sugar free butterscotch pudding, a little brown sugar, and cinnamon in my blender. I blended it until it was smooth and then poured it into my ice cream maker. 30 minutes later I had a delicious batch of Pumpkin Butterscotch Frozen Yogurt! As Ina Garten would say, “How easy is that!”
This frozen yogurt made about 4 servings, however, in our house it was more like 2. Both my husband and I are frozen yogurt and ice cream fanatics. We look forward to going out for either (or both) of these every weekend, it’s sort of a tradition of ours. Making this however was much cheaper and just as tasty as it is when we go out. If you are frozen yogurt lover like I am, and don’t care if it’s only 50 degrees outside then by all means make a batch of this delicious Pumpkin Butterscotch Frozen Yogurt!
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