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 Cooking Light

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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

  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.
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.

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