Pumpkin Semifreddo

I created this recipe as an alternative to the prepackaged, processed, low-calorie pudding I was eating every night after dinner.
This Pumpkin Semifreddo is a super healthy and easy way to satisfy my nighttime sweet-tooth.

7 oz. plain Greek yogurt (I used FAGE 2%)
½ c. (123 g) pumpkin puree (I used Farmers Market canned)
¼ tsp. pumpkin pie spice
1 Tbsp. (21 g) agave
5 g honey (to drizzle on top) – optional

View the full recipe at Julie’s Jazz →