Recipe: Ginger Pumpkin Yogurt Dessert


  • 16  gingersnap cookies (1 3/4-inch diameter)
  • 1  pint Haagen-Dazs Fat Free Vanilla Frozen Yogurt, softened
  • 1/3  cup canned pumpkin
  • 1/2  teaspoon cinnamon
  • 1/4  teaspoon ginger
  • 1/4  teaspoon nutmeg
  • Reduced-fat, non-dairy whipped topping, if desired
  • Additional nutmeg or cinnamon, if desired


  1. 1Arrange 4 gingersnaps in each of 4 small individual dessert dishes, placing 1 cookie in bottom of each dish and standing remaining 3 cookies along sides of each dish.
  2. 2Scoop frozen yogurt into blender container or food processor. Add the pumpkin and spices; blend just until smooth. Pour mixture into dessert dishes. Freeze for at least 30 minutes or until firm. If desired, garnish with a dollop of whipped topping and sprinkle with nutmeg.

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