We have a favorite summertime breakfast. It involves yogurt and assorted berries of serious awesomeness. It is a magnet for kids and adults alike. And it is perfect for summer because it is so stinkin’ hot outside. But we live in the desert and the summer tends to stretch into what would normally be called fall. This seriously shortens my pumpkin-treat-eating season – which is a problem.
I was dreaming about fall the other day when the temperature outside was hitting upwards of 115 degrees. And I started to imagine all the pumpkin goodness I would be making this fall, when the temperatures dropped somewhere in the 80s.
We make these amazing Pumpkin Scones each year and have them for special breakfasts.
And last year we made a new pumpkin cookie recipe that is an absolute favorite.
Every Thanksgiving, instead of the traditional pumpkin pie, I make a pumpkin crisp (and another dessert, to try to make sure I have at least half the pan of pumpkin crisp left over – so I can eat it).
But I digress. Back to my hot summertime dreaming of cooler fall temperatures and pumpkin-flavored yumminess. We were finishing up the last of our berry yogurt bark goodness. Here’s what I am talking about:
When I started thinking, there HAS GOT to be a way to make a frozen pumpkin bark.
{wheels turning}
And I did a little searching. And a little more thinking.
{wheels turning}
And BOOM!
I came up with the best Frozen Pumpkin Yogurt Bark out there.
For the record: it may be the only one out there! But even if there were other frozen pumpkin yogurt barks out there, this would be the tops!
Frozen Pumpkin Yogurt Bark
Ingredients:
- 1 cup pumpkin puree
- 2 cups vanilla Greek yogurt (you could also use plain, regular yogurt, if you like)
- 1/2 tsp. cinnamon
- Tbsp. Agave nectar (if desired)
- 1 cup cereal (we tried Pumpkin Cheerios(!) for this batch, but may try granola next time)
Special Equipment:
Procedure:
- In a medium-sized bowl mix together pumpkin puree, yogurt, cinnamon, and agave nectar (if desired).
- Lay Silpat inside the jelly roll pan.
- Spread the pumpkin yogurt mixture over the entire Silpat in an even layer. It helps if you use an offset spatula.
- Sprinkle cereal over the yogurt layer.
- Flash freeze in freezer for at least 3 hours.
- After the yogurt bark is frozen, remove from the freezer and break into small pieces.
- Store in freezer in Ziploc bags. Serve frozen.
Note: I used this awesome pumpkin recipe as inspiration for my pumpkin yogurt bark.
