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I don’t know if you have noticed the abundance of yoghurt posts coming from the LMEC instagram lately, but I am so obsessed with noosa yoghurt. It is thick, creamy, velvety and rich. It is made in small batches on a family farm in Colorado using wholesome ingredients. My favorite flavor by far is pumpkin, it is good enough to have for dessert!

I used it in a holiday recipe I shared with family and friends over the Thanksgiving holiday and it was a hit. The pumpkin yoghurt was a perfect substitute for mascarpone in this recipe and it gave the tiramisu a light yet rich flavor and texture.

Try something noo (see what I did there hehe)! Incorporate some yoghurt into your next baking adventure or dessert creation. Here are a few other sweets I made using noosa yoghurt + recipe for the pumpkin pie tiramisu below!

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Pumpkin Pie Tiramisu 

serves 8

Ingredients

  • 1 ½ cups chilled whipping cream
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container of pumpkin yoghurt *I used Noosa Yoghurt*
  • 1 (15 ounce) can pumpkin puree
  • ¾ teaspoon pumpkin pie spice
  • 1 box ginger snap cookies
  • ½ cup rum or coffee for soaking cookies

Directions

  • Beat whipping cream, sugar and vanilla until stiff peaks form.
  • Add pumpkin yoghurt, pumpkin puree, pumpkin pie spice and beat together with whipped cream until smooth.
  • Line bottom of a 9 inch glass dish with ginger snap cookies covering entire bottom of dish. Sprinkle with about 4-5 tablespoons of rum or coffee (whichever you are using) over cookies to soak. Spread 1/3 of filling over cookies.
  • Repeat with a second layer of cookies. Sprinkling coffee or rum over cookies. Layer with second 1/3 of filling spreading evenly across cookies.
  • Repeat one more time with another layer of cookies and filling. Top with crushed ginger snap cookies. Wrap tightly with plastic and chill overnight for best results.

 

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