Labor Day is behind us, which means no more white pants, but lots more pumpkin goodness.
I love this time of year. Sweet corn and heirloom tomatoes are still abundant, but the homey scents of winter squash and cinnamon fill the kitchen. And let’s be honest, white pants are totally still in the wardrobe! But so are lightweight sweaters and corduroy pants.
I’m not quite ready to dive into a from-scratch pumpkin pie, but breakfast is a great way to ease into the season. Pumpkin also happens to be super healthy, although most pumpkin-laced treats are filled with enough lovely butter and sugar to mask all those vitamins and fiber. But this not-too-sweet breakfast is decadent and beautiful despite the lack of butter. And the best part is that is takes just five minutes – yes, five minutes! Which means that even weekday breakfasts can be exciting, healthy, and pumpkin-filled.
Pumpkin Yogurt Breakfast Parfait
12 oz plain low fat Greek yogurt
1/2 cup canned pureed pumpkin (not pumpkin pie filling!)
1/4 teaspoon ground cinnamon
pinch of allspice
2 tablespoons honey
4 tablespoons chopped toasted walnuts, plus extra for garnish
4 tablespoons sweetened dried cranberries
In a small bowl, combine half of the yogurt with the pumpkin, cinnamon, allspice and honey. Spoon a dollop of pumpkin yogurt into each of two glasses. Top with a sprinkle of walnuts and dried cranberries. Top with the plain yogurt, then the remaining walnuts and cranberries, and the remaining pumpkin yogurt. Garnish with additional walnuts if desired.