Pumpkin Yogurt Bowl with Blueberries

Ingredients

• Yogurt3/4 cup (180 g)
• Pumpkin Puree1/4 cup (50 g)
• Ground Cinnamon1/2 teaspoon (1 g)
• Vanilla Extract1/2 teaspoon (3 g)
• Blueberries1/2 cup (75 g)

Instructions

1. 1

   Step 1

   For this recipe you need pumpkin puree. If not available, follow the next instruction.

2. 2

   Step 2

   For the pumpkin puree, cut the pumpkin in half, remove the seeds and pulp and bake or boil until tender. Scrape the flesh and mash using a fork or a food processor and then strain.

3. 3

   Step 3

   Mix the pumpkin puree with the ground cinnamon, yogurt and any sweetener of your choice in a bowl.

4. 4

   Step 4

   Then add the blueberries on top.

5. 5

   Step 5

   Remember that you can use stevia or the sweetener of your choice, such as monk fruit, xylitol, sucralose, erythritol, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pumpkin Yogurt Bowl with Blueberries can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.