This pumpkin smoothie recipe is the perfect way to use up leftover canned or puréed pumpkin.
Total time: 5 minutes
1 Safest Choice™ pasteurized egg(s)*
½ c low fat yogurt (Greek yogurt works well, also)
¼ c canned pumpkin
1 Tbsp peanut butter (natural peanut butter preferred)**
⅓ c skim milk
½ c ice
1 tsp cinnamon
1 tsp honey
Combine all ingredients in blender and blend until smooth.
*A raw egg adds high quality protein to this pumpkin smoothie recipe. Safest Choice™ brand pasteurized eggs are safe to eat raw and can be found locally at Harris Teeter and Kroger stores(may be in other stores; keep an eye out).
**Other nut butters, such as almond butter, also taste great in this smoothie.
Nutrition information per serving(2 servings per batch): 215 calories, 29g carbohydrate, 4 g fiber, 11 g protein, 8 g total fat, 2 g sat fat, 98 g cholesterol, 135 mg sodium. High in vitamin A, vitamin C, and calcium; and a good source of iron.