Frozen Yogurt

Ingredients

• Servings: 8
• 1 (9 inch) ready-to-use refrigerated pie crust
• granulated sugar
• spice (optional)
• 5 (5.3 ounce) containers voskos® nonfat honey greek yogurt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup canned pumpkin
• 2 teaspoons vanilla
• 1/2 teaspoon spice
• caramel-pecan sauce:
• 3/4 cup butter
• 3/4 cup packed brown sugar
• 1/2 cup whipping cream
• 1 cup coarsely chopped pecans, toasted*

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 20 mins

Ready Time: 2 hrs 35 mins


• preheat oven to 400 degrees f. unroll piecrust on parchment paper-lined baking sheet. sprinkle with some granulated sugar and spice. bake about 12 minutes or until crust is browned. cool on wire rack; break into bite-size pieces.
• combine the voskos® nonfat honey greek yogurt, the 1/2 cup granulated sugar, the 1/2 cup brown sugar, the pumpkin, vanilla, and the 1/2 teaspoon spice in a large bowl.
• freeze the yogurt mixture in a 1 1/2- to 2-quart ice cream maker according to the manufacturers directions, stirring in broken piecrust pieces at end to just mix through. transfer to an airtight container and freeze for 2 to 4 hours before serving. let stand at room temperature for 5 to 15 minutes before serving (if freezing longer, it may need to stand as long as 30 minutes at room temperature). serve topped with warm caramel-pecan sauce (see below) and additional piecrust (if desired).
• caramel-pecan sauce: combine butter, the 3/4 cup brown sugar, and whipping cream in a large saucepan over medium heat, stirring until smooth. bring to a boil. boil at a moderately steady rate for 3 minutes without stirring. remove from heat and transfer to a heat-proof bowl. let caramel cool. stir in pecans. serve warm or refrigerate for up to 1 week. reheat before serving.