Ingredients
Equipment
Method
- In a medium mixing bowl, add the unsweetened plain yogurt, 100% pure pumpkin puree, and xylitol-free natural peanut butter.1 cup Unsweetened Plain Yogurt (Greek Yogurt is ideal), 1/4 cup Pumpkin Puree (100% pure pumpkin, NOT pie filling), 1 tablespoon Natural Peanut Butter (Xylitol-free ONLY)
- If using, stir in the honey.1 teaspoon Honey (Optional, for sweetness and added nutrients)
- Whisk all ingredients together until smooth and creamy. Ensure there are no clumps of peanut butter or pumpkin. Aim for a consistency similar to a thick milkshake.
- Spoon the puppuccino mixture into individual serving cups or bowls.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in ice cube trays or silicone molds for up to 2 months.
