{"id":8894,"date":"2018-10-23T12:05:08","date_gmt":"2018-10-23T10:05:08","guid":{"rendered":"https:\/\/ahungryblonde.com\/pumpkin-spiced-frozen-yoghurt\/"},"modified":"2021-04-28T20:25:08","modified_gmt":"2021-04-28T20:25:08","slug":"pumpkin-spiced-frozen-yoghurt","status":"publish","type":"post","link":"https:\/\/ahungryblonde.com\/fr\/pumpkin-spiced-frozen-yoghurt\/","title":{"rendered":"Pumpkin Spiced Frozen Yoghurt"},"content":{"rendered":"<p><a href=\"https:\/\/www.bloglovin.com\/blog\/19672199\/?claim=6jkyjxde4bn\" class=\"broken_link\" target=\"_blank\" rel=\"noopener\">Follow my blog with Bloglovin<\/a><\/p>\n<h2 class=\"has-medium-font-size\">We all know my obsession with squash and pumpkin as well as my love for ice cream and frozen yoghurt&#8230; so why not combine both? Last weekend, I decided to make a pumpkin spiced frozen yoghurt with maple caramelised pecans and topped it off with some of Jenny&#8217;s Granola.<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-8897\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/10\/rtouched2-1.jpg\" alt=\"Frozen Yogurt\" width=\"1024\" height=\"683\"><\/p>\n<p>I am sure you are all going to love this healthy little recipe.<\/p>\n<h3 class=\"has-medium-font-size\">Ingredients:<\/h3>\n<ul>\n<li>500g 2% Fage Total Greek Yogurt<\/li>\n<li>250g of pureed pumpkin or squash<\/li>\n<li>6 tablespoon of maple syrup ( You could use honey, molasses, date syrup) Feel free to adjust the sweetness to suit your taste<\/li>\n<li>1\/2 teaspoon ground ginger<\/li>\n<li>1\/4 teaspoon ground cloves<\/li>\n<li>1\/4 teaspoon ground nutmeg<\/li>\n<li>2 teaspoon ground cinnamon<\/li>\n<li>Jenny&#8217;s Granola (Les Granolas de Jenny)<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h3 class=\"has-medium-font-size\">Maple caramelised pecans (optional)<\/h3>\n<ul>\n<li>200g of lightly crushed pecans<\/li>\n<li>2 tablespoon of maple syrup<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<ol>\n<li>Combine all the ingredients for the frozen yoghurt in a bowl.<\/li>\n<li>Adjust the sweetness and spices to suit your taste.<\/li>\n<li>Then transfer the mix into a Tupperware or even a baking tin and then place it in the freezer for approx 2 hours.<\/li>\n<li>Remove it from the freezer, stir it all up one more time and place it back into the freezer until frozen<\/li>\n<li>For the caramelised pecans, place the crushed pecans in a frying pan on a medium heat until they are slightly golden.<\/li>\n<li>Add the maple syrup and wait for it to bubble, remove it from the heat, add the salt and stir the pecans one last time.<\/li>\n<li>Place the caramelised pecans on a baking sheet and wait for them to cool down and harden.<\/li>\n<li>Take your frozen yoghurt from the freezer, let it sit for 15-20 mins until you are able to use an ice cream scoop.<\/li>\n<li>Place a couple scoops in a bowl, add some pecans and top it off with a sprinkle Jenny&#8217;s Granola for that additional crunch (optional.)<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"<p>Follow my blog with Bloglovin We all know my obsession with squash and pumpkin as well as my love for ice cream and frozen yoghurt&#8230; so why not combine both? Last weekend, I decided to make a pumpkin spiced frozen yoghurt with maple caramelised pecans and topped it off with some of Jenny&#8217;s Granola. I &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/ahungryblonde.com\/fr\/pumpkin-spiced-frozen-yoghurt\/\"> <span class=\"screen-reader-text\">Pumpkin Spiced Frozen Yoghurt<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":1,"featured_media":25735,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[159],"tags":[318,157,339,340,254,341,342],"class_list":["post-8894","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-autumn-recipes-en","tag-dessert","tag-fall-dessert","tag-frozen-yogurt","tag-healthy-dessert","tag-pumpkin","tag-pumpkin-spiced"],"acf":[],"_links":{"self":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/8894","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/comments?post=8894"}],"version-history":[{"count":3,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/8894\/revisions"}],"predecessor-version":[{"id":28986,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/8894\/revisions\/28986"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media\/25735"}],"wp:attachment":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media?parent=8894"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/categories?post=8894"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/tags?post=8894"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}