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Pumpkin Smoothie: Healthy Recipe
  • pumpkin-isolated-black1 1/2 cups nonfat half and half
  • 1 15-ounce can canned pumpkin puree, chilled
  • 1 cup nonfat frozen vanilla yogurt or ice cream, softened
  • 2 tablespoons sugar
  • 3/4 teaspoon cinnamon, divided
  • 1/8 teaspoon nutmeg
  • 1/2 cup nonfat Cool Whip, thawed

Combine half and half, pumpkin, yogurt, sugar, 1/4 teaspoon cinnamon and the nutmeg in food processor or blender; process or blend until smooth and creamy. Divide among 4 glasses; top each with 2 tablespoons Cool Whip and sprinkle with the remaining cinnamon.

In each of 4 servings: 180 calories, 0.3 g fat, 39 g carbohydrates, 3 g protein, 0 mg cholesterol, 2 g dietary fiber, 38 mg sodium

newsletter-graphic-free2From The Busy Mom's Make It Quick Cookbook (Meredith, 2004, $19.95) by Jyl Steinback.

Last updated and/or approved March 2010. Originally appeared in the fall 2005 former print magazine.

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