You will need:
- UnSweetened Plain Yoghurt
- Freezer friendly mould
First off I cut up and boiled my pumpkin. You can cook your pumpkin how you wish, we chose the boiling method because it was least time consuming. Otherwise you can roast or microwave depending on your preference.
Once the pumpkin had cooked, and had cooled I put it in my food processor along with some of the yoghurt. I did not weigh anything. I am not a good recipe follower, and done this without any recipe, based it solely off inspiration from other pupsicle recipes I had previously seen. I did wonder if I should give you amounts, but decided against it and I will let you all decide what you want. Give yourself some creativity and see where you go. Anyway, I then blended that all up until it became a soup like consistency. I had previously chopped up parsley in my food processor so there was some left over in the bowl, but I figured it would be good to have some of that in the mixture.
From there I spooned the mixture into the mould, making sure that the mixture went into all the crevices of the design. I hadn't made enough to fill all six moulds, opting instead to full each pumpkin completely to make a full treat.
I then put that into my freezer and it was ready within four hours. Depending on the size of your mould and the consistency of your final mixture will change the time it needs to set in the freezer. Once set, I advise to take all the pupsicles out of the mould and place them in an airtight container. As long as you keep them in the freezer before you use them, they won't melt out of shape.
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