It’s pumpkin time again, so the hunt is always on to find new ways to use this fall favorite. Using canned pumpkin makes it an easy dessert, and you can also include this one on the brunch buffet! Enjoy at just 226 calories, 40 g carbs, 6 g cholesterol, 5 g fat, 29 g sugar. A good source of calcium (240 g), potassium (461 g), and protein (8 g), too.
1 can low-sodium pumpkin (about 15 oz.)
3 cups fat-free or low-fat vanilla yogurt
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 cup raisins
1/2 cup quick cooking oats
1/2 cup rice crisps
1 tbsp. vegetable oil
1/4 cup brown (or white) sugar (packed)
Preheat oven to 325° 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, quick cooking 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 it apart or crush it into small pieces. Spoon the pumpkin into six medium-sized glasses or bowls. Put granola on top of the pumpkin in each glass or bowl. Layer both ingredients, one on top of the other, until all are added. Serve immediately or refrigerate.
Recipe source: www.usda.gov