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.
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)
How to Make It
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.
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Also appeared in:
Oxmoor House, March, 2013,Cooking Light Chill