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Pumpkin Pie Shake

Yield

4 servings

Finalist--Starters and Drinks. "Seeking an all-American taste in a beverage, I came up with this idea." says Vivian Levine of Summerfield, FL., about her original Pumpkin Pie Shake recipe. One online reviewer calls it, "a cold piece of pumpkin pie in a glass. We have made it 2 nights in a row."

Ingredients

  • 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
  • 1 cup fat-free milk
  • 2/3 cup canned pumpkin
  • 1/4 cup packed brown sugar
  • 3/4 teaspoon pumpkin-pie spice
  • 3 tablespoons frozen fat-free whipped topping, thawed
  • Pumpkin-pie spice (optional)

Nutrition Information

  • calories 198
  • caloriesfromfat 13 %
  • fat 2.8 g
  • satfat 1.8 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 6.1 g
  • carbohydrate 38 g
  • fiber 1.4 g
  • cholesterol 18 mg
  • iron 1.3 mg
  • sodium 180 mg
  • calcium 157 mg

How to Make It

  1. Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

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 www.choosemyplate.gov.