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Banana Pumpkin Smoothie

Photo: William Dickey; Styling: Margaret Dickey
Yield 2 servings (serving size: about 1 cup)
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)

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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

Also appeared in: Oxmoor House, March, 2013, Cooking Light Chill;