Pumpkin Pie Shake

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."

Yield:

4 servings

Recipe from

Nutritional 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

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)

Preparation

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.

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.

Vivian Levine, Summerfield, Florida,

January 2006