Lunch: Pumpkin Pie Shake
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.
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)
Instructions
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.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
