A few days ago, one of my co-workers asked me what my dream job would be. My answer was that, if I could spend my entire day in the kitchen creating and experimenting with recipes, I would be extremely happy. Then I explained to him how Vicky and I started “May I have that recipe” and what we do. He looked both surprised and impressed!
Of all the fun things we do here with our blog, I would say that, what we call “recipe makeovers”, are my favorite thing to do. I love to take traditional recipes and give them a twist: vegan, vegetarian, dairy free, light… You name it, I do it. And I thoroughly enjoy the process.
I came up with this recipe one afternoon, when I was really craving one of my very favorite desserts: pumpkin pie. I could have made it. I could have bought it. But honestly, the calorie conscious personal trainer/nutritionist in me didn’t allow me to. Instead, it forced me to look for a lighter, protein packed, more nutritious, definitely faster alternative.
Using some Greek Yogurt I had at home, courtesy of our friends at Chobani, some always-present-in-my-pantry canned pumpkin and ginger snaps I had brought from work, this little treat satisfied my craving and left my belly surprisingly full!
And if you would like to try your own makeover and make it an even lighter treat, try substituting stevia for the sugar and maple syrup… and if you’re one of those sweet/salty combination lovers, like I am, try it with with some crushed up Pretzel Crisps on top. The variations are endless! Feel free to post yours 🙂
- Whisk together yogurt, and pumpkin puree.
- In a small bowl, mix water and brown sugar until dissolved. Poor into pumpkin mixture, add maple syrup and spice and mix well
- Spoon into 8 bowls, reserving 8 tablespoons. Top with crushed ginger snaps, 1 tablespoon of pumpkin mixture and 1 tablespoon chopped pecans per bowl