Are you sick of tradition pumpkin everything? Well, Ambassador Charlie Czechowski has a solution with Kabocha squash! It's a Japanese pumpkin with a slightly different taste profile. This recipe has great classic fall flavors, but breaks out into a new territory with this dessert recipe! She used Miracle Rice part of the yogurt and as a fiber-full topping!
Follow Charlie on Instagram at @trainingwithcharlie for AMAZING macro friendly eats and treats!
85g frozen diced kabocha squash
¼ cup Miracle Noodle Rice
2 packets Truvia or sugar substitute
2 tbsp Greek yogurt
30g sugar free pancake syrup
2 tbsp per layer of coconut whipped topping
Dash of cinnamon
1 tbsp Miracle Noodle rice
1.)Drain, rinse, and pat dry miracle noodles.
2.) Place all frozen yogurt ingredients into a food processor or blender. Blend until almost smooth (I left a couple of chunks in mine because I like the texture).
3.) Place 2-3 tbsp of pudding in a small bowl or mason jar and layer with coconut whipped topping.
4.) Repeat layering until jar is full. Add additional cinnamon and miracle noodle rice on top. Enjoy!
Posted in RecipesPrint