Strawberry yogurt with sugared pumpkin seeds
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
If keeping frozen yogurt or ice cream on hand is too much of a temptation, this almost-instant dessert is a refreshing option. For a pretty garnish, top each serving with a handful of fresh berries.
Ingredients
Cooking spray
4 spray(s)
Unsalted dry roasted pumpkin seed kernels
3 Tbsp
Sugar
1½ tsp
Table salt
⅛ tsp
Superfine sugar
2 Tbsp
Unsweetened frozen strawberries
14 oz
Plain fat free yogurt
⅓ cup(s)
Fresh lime juice
2 Tbsp
Tequila
1 Tbsp
Instructions
1
Spray a small baking sheet with cooking spray.
2
Place pumpkin seeds in a small nonstick skillet. Set over medium heat and cook, stirring frequently, until seeds begin to pop, about 4 minutes. Sprinkle pumpkin seeds with granulated sugar and cook, stirring constantly, until sugar melts and coats seeds, about 1 minute. Spread seeds on baking sheet. Sprinkle with salt and set aside to cool.
3
Place superfine sugar in a food processor; process until very finely ground, 1 minute. Add strawberries and pulse until finely chopped (let thaw slightly to soften, if needed). Add yogurt, lime juice, and tequila, if using, and process until smooth. Divide evenly among 4 bowls, sprinkle with pumpkin seeds, and serve at once.
4
Serving size: 1 dessert bowl
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