Pumpkin Spice Whipped Greek Yogurt

Recipe Source: Project Meal Plan

Ingredients:

• 1 cup whole fat or 2% plain Greek yogurt (such as Fage)
• 1/4 cup heavy whipping cream (at least 36% milk fat)
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon ground cinnamon
• pinch of salt (optional)
• 1/3 cup canned pumpkin (unsweetened with pumpkin as the only ingredient)

Directions:

1. Add all ingredients except the canned pumpkin to the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
2. Begin mixing on low for about 20 seconds, until the liquid cream begins to mix into the yogurt. Slowly increase power to the highest speed.
3. After about 2 minutes of whisking, reduce speed and shut off mixer. Use a spatula to give the yogurt a quick mix – push down the sides of the bowl and make sure the very bottom is mixed in.
4. Continue mixing for another 2-3 minutes, or until soft peaks form when the whisk is removed. The peaks will not be super stiff, but will still stand up.
5. Add the canned pumpkin to the mixing bowl and fold in by hand until well mixed.
6. Place the mixture into individual portion containers or a large bowl with a lid. Enjoy now or place in the fridge for 3-4 hours – the whipped Greek yogurt will thicken as it chills. Top with whipped cream if you wish!
7. Store in a sealed container in the fridge for up to 5 days.