1 can of pumpkin in syrup (440g) drained, reserving 3/4 cup of syrup, plus 1/4 cup of water, 1 packet of gelled pumpkin, 2 tablespoons of lemon juice, and 1 small cup of natural yogurt
1 can of pumpkin in syrup (440g) drained, reserving 3/4 cup of syrup, plus 1/4 cup of water, 1 packet of gelled pumpkin, 2 tablespoons of lemon juice, and 1 small cup of natural yogurt
Lightly grease a small mold with butter or oil to create a hole in the center of the pumpkin puree
Pulse the pumpkin in a food processor until it's well mixed and then pour it into the prepared mold
In a small saucepan, combine the reserved syrup and water
Bring to a simmer
Add the gelatin and lemon juice and whisk until the gelatin has dissolved completely
Let it sit for 5 minutes
Stir in the yogurt
Chill in the refrigerator until slightly firm, about 2 hours
Décor with whipped cream or chopped nuts, if desired
Serve chilled.
