Oh YUM. I make these using the canned pumpkin. I just added the cinnamon, cloves, nutmeg and vanilla to the pumpkin, and then froze it in a non-stick ice cube tray. I just pop out a couple of pumpkin cubes, along with half of a banana that I have already frozen and add them to the milk and yogurt. These are so good for breakfast this time of year.
Recipe: Pumpkin Smoothie
Prep Time: 5 Minutes | Cook Time: | Difficulty: Easy | Servings: 8
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Ingredients
§ 1 can (15 Ounce) Pumpkin Pie Filling
§ 3 cups Whole Milk (more If Needed)
§ 1/2 cup Vanilla Yogurt (up To 1 Cup)
§ A Few Dashes Of Cinnamon
§ Cinnamon Graham Crackers, Crushed
Preparation Instructions
Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you'd like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.
*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.
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