Hope Danielson from County Market joins us in studio to share a new recipe.
2 cups of plain Greek nonfat yogurt
1/4 cup of Splenda
1 tsp. Vanilla
Dash of pumpkin pie spice
3/4 cup canned pumpkin
3 tablespoons light whipped cream
Dash of cinnamon
1. Put yogurt in bowl. Mix in pumpkin, Splenda, vanilla and pumpkin pie spice.
2. Chill for at least 15 minutes.
3. Take goblet glasses and line bottom with graham cracker pieces, then whipped cream, then chilled pumpkin yogurt, then whipped cream, then one piece of graham cracker sticking out.
4. Dust with cinnamon.
5. Serve immediately.
Recipe adapted from: oikosyogurt.com