Banana Pumpkin Smoothie

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

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Nutritional Information

Amount per serving
  • Calories: 218
  • Calories from fat: 9%
  • Fat: 2.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.4g
  • Carbohydrate: 44.5g
  • Fiber: 5.5g
  • Cholesterol: 6mg
  • Iron: 1.2mg
  • Sodium: 87mg
  • Calcium: 243mg

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

  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.
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.

Also featured in: Cooking Light Chill, Oxmoor House, 2013
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