Pumpkin Pie Smoothie

I am a big advocate of making smoothies for dessert. I recommend for most of my clients to invest in a Magic Bullet or any generic individual-sized blender so that they can make a quick smoothie everday and have very easy cleanup (instead of having to dismantle the blender every time). Smoothies are a great way to get in your dairy and fruit servings... and if you get adventurous, you can even add in some leafy greens to get some veggies in there too (and perhaps peanut butter for your protein group). Smoothies are also a cool summertime treat that can be very low in calories and a great alternative to ice cream. During this summer, I will try to post a new recipe regularly to get you all enthused about making your own frozen treat.

I love canned pumpkin and have posted previously about how nutritious and versatile it is. Below is one of my favorite desserts that I have made into a smoothie recipe (my favorite easy dessert is just cottage cheese, pumpkin butter, cinnamon and canned pumpkin mixed together into a mousse-like dessert). Even if you don't like cottage cheese, I recommend you try it in a smoothie because it makes it thicker (i.e: more milkshake-like) than yogurt does.

Kelly's Pumpkin Pie Smoothie Recipe

1/3 cup canned pumpkin

1/3 cup Breakstone’s 30% reduced sodium 2% cottage Cheese

1/3 cup vanilla unsweetened almond milk

½ cup ice cubes

Dash of vanilla extract

Dash of pumpkin pie spice

1 tbsp pumpkin butter (Trader Joe’s or Whole Foods)

* Variations:

- Top with nonfat whipped topping if desired

- You can substitute no-sugar added pumpkin butter for fewer calories, or use honey (or any other sweetener) if you don't have pumpkin butter on hand

- Substitute a light vanilla or plain nonfat yogurt if you don't have cottage cheese

- Add more liquid or ice if it isn't the right consistency or you want to add more volume

Makes 1 serving:

Nutrition facts: 160 calories, 3 g fat, 241 mg sodium, 16 g carb (3 g fiber), 14 g sugar, 9 g protein,

Good Source of Vitamins A & D