Banana Pumpkin Smoothie

Banana Pumpkin Smoothie Recipe
Photo: William Dickey; Styling: Margaret Dickey
Frozen banana gives this pumpkin smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. Add in yogurt and orange juice and you have a breakfast beverage with 740 milligrams of potassium per serving.

Yield:

2 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 218
Caloriesfromfat 9 %
Fat 2.2 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 8.4 g
Carbohydrate 44.5 g
Fiber 5.5 g
Cholesterol 6 mg
Iron 1.2 mg
Sodium 87 mg
Calcium 243 mg

Ingredients

1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen
Dash of ground cinnamon (optional)

Preparation

Combine yogurt and next 8 ingredients (through banana) in a blender, and process until smooth. Garnish with dash of ground cinnamon, if desired. Serve immediately.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Maureen Callahan,

Cooking Light

April 2005
Also featured in: Cooking Light Chill, Oxmoor House, March 2013;
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