Pumpkin Pie Shake

Oxmoor House
Canned pumpkin has more bioavailable beta-carotene than fresh because of the heat used during canning. Dress up this shake with a rim of graham cracker crumbs on each glass instead of sprinkling the crumbs on the shake.

Yield:

Serves 4 (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 247
Caloriesfromfat 0.0 %
Fat 3.5 g
Satfat 2 g
Monofat 1 g
Polyfat 0.2 g
Protein 5.7 g
Carbohydrate 47.7 g
Fiber 2.7 g
Cholesterol 8 mg
Iron 1 mg
Sodium 82 mg
Calcium 200 mg

Ingredients

3 cups vanilla reduced-fat ice cream, softened
2/3 cup canned pumpkin
1/3 cup fat-free milk
1/4 cup packed brown sugar
3/4 teaspoon pumpkin pie spice
4 teaspoons graham cracker crumbs (optional)
3 tablespoons frozen reduced-calorie whipped topping, thawed
Pumpkin pie spice (optional)

Preparation

1. Place first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with 1 teaspoon graham cracker crumbs, if desired, and about 2 teaspoons whipped topping. Sprinkle with additional pumpkin pie spice, if desired.

Note:

Cooking Light Chill

May 2013