Linked to you on http://theconfessionsofanewlywed.blogspot.com/ SO yummy! Thanks!
Pumpkin Pie Shake
Finalist--Starters and Drinks. "Seeking an all-American taste in a beverage, I came up with this idea." -Vivian Levine, Summerfield, FL
Yield: 4 servings
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 198
- Calories from fat: 13%
- Fat: 2.8g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.6g
- Polyunsaturated fat: 0.1g
- Protein: 6.1g
- Carbohydrate: 38g
- Fiber: 1.4g
- Cholesterol: 18mg
- Iron: 1.3mg
- Sodium: 180mg
- Calcium: 157mg
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.
Pumpkin Pie Shake Recipe at a Glance
- COURSE: Beverages, Beverages, Nonalcoholic
- CONVENIENCE: Entertaining, Freezable, Make-Ahead, No-Cook, Portable/Picnic, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Meatless
- COOKING METHOD: Blender
- OCCASION: Autumn, Winter
- PUBLICATION: Cooking Light
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