2 cups canned pumpkin
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 gallon non-fat vanilla frozen yogurt, slightly softened
4 dozen gingersnaps, coarsely crushed
1. Sprinkle half of gingersnap crumbs onto the bottom of a 13×9-inch pan.
2. Combine pumpkin, sugar, spices. Stir in yogurt.
3. Pour half of pumpkin mixture over gingersnaps.
4. Repeat layers and freeze.
5. To serve, let sit at room temperature for 5 minutes; cut into squares.
Yield
18 servings
Per Serving
Calories: 206
Fat: 3g
Cholesterol: 7mg
Sodium: 107mg
