Rachel's organic Greek yoghurt with honey, 1 pumpkin, 1 tsp ginger, 1 tsp cinnamon, 1 tsp allspice, 1 tsp brown sugar.
I must admit, I have never been a fan of frozen yoghurt. I love yoghurt, adore it in fact - as you've probably noticed, I cook with it a lot! But ice-cream is an indulgent, creamy affair - not a healthy virtuous experience!
Since becoming pregnant, I have been even more conscious about what I eat, and a craving for something chilled and sweet shouldn't mean that I pile on the pounds, and thus - my attitude to frozen yoghurt changed.
This is fabulously creamy and has a fabulous Autumnal flavour. It's perfect served with my ginger & pumpkin tarts.
1) Cut the pumpkin in half and scoop out the seeds and pith with a spoon. Make sure all the stringiness has been removed. Peel away the skin with a chef's knife and cut the flesh into cubes.
2) Transfer the pumpkin to an ovenproof dish with a lid, and add the spices and sugar. Shake with the lid on to coat the pumpkin, and roast in the oven with the lid on for an hour. The trick to roasting it with the lid on, is that you retain every bit of the pumpkin juices and flavour.
3) Puree the spiced pumpkin in a blender (or by mashing thoroughly), and allow to cool.
4) Whisk the yoghurt in with 100g of the pumpkin and put in the freezer. (if you cannot get hold of
5) Every 3 minutes for 2 hours, whisk the pumpkin yoghurt to ensure that linear ice-crystals do not form. After 3 hours, this should be completely frozen and ready to eat.