Pumpkin pie isn’t just for Thanksgiving and Christmas. You can use canned organic pumpkin purée all year round. Rather than a dessert coffee after dinner, serve your guests this warm smoothie, sweetened with dates. Top it off with whipped cream, if desired.
1 1/4 cup (310 mL) unsweetened almond milk
1/2 cup (125 mL) pumpkin purée
1/8 tsp (0.5 mL) cinnamon
Dash of allspice
Dash of nutmeg
Dash of ground clove
1/2 cup (125 mL) almond yogourt
2 crumbled graham crackers, as garnish
In small saucepan over low heat combine almond milk and pumpkin purée. Add spices and whisk together, bringing mixture to a near boil.
Meanwhile add yogourt and dates to blender. Add warmed pumpkin mixture and blend until smooth.
Divide among four mugs and top with crumbled graham crackers.
Serves 4 as a dessert.
Each smoothie contains: 98 calories; 1 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 18 g total carbohydrates (12 g sugars, 2 g fibre); 80 mg sodium
source: "Healthy Smoothies", alive #364, February 2013
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