The perfect smoothie recipe for those who enjoy the flavors of fall. Ready in 5 minutes!
Pumpkin Smoothie in a Cup
Ingredients
¾ cup low-fat vanilla yogurt or 1 container (6 ounces)
¼ cup canned pumpkin
2 teaspoons brown sugar
¼ teaspoon cinnamon
⅛ teaspoon nutmeg (optional)
Directions
- Combine all ingredients in a bowl or blender.
- Mix until smooth and serve.
- Refrigerate leftovers within 2 hours.
Notes
- Top with granola or nugget type cereal for extra crunch.
- Extra canned pumpkin can be frozen to use later in main dishes, soups, chili or baked goods.
- Tastes great as a dip with cut fruit or graham crackers.
You might also like...
Spinach and Chicken Italian
Spinach and Chicken Italian
Tender chicken breast topped with spinach, tomato sauce and creamy cheese, then baked for a delicious and satisfying meal.
Prepare:
5 minutes
Cook:
30 minutes
Makes:
7 cups
Fresh Veggie Pizza
Fresh Veggie Pizza
A fun version of pizza on English muffins, with cream cheese, fresh veggies and tangy parmesan. A great meal to make with the whole family!
Prepare:
10 to 15 minutes
Makes:
8 muffin halves
Lemon Dill Brussels Sprouts
Lemon Dill Brussels Sprouts
Sauteed Brussels sprouts with a creamy lemon and dill sauce.
Prepare:
15 minutes
Cook:
10 minutes
Makes:
2 Cups
Very Berry Muesli (‘mew-slee’)
Very Berry Muesli (‘mew-slee’)
Quick and healthy breakfast with hearty oats and creamy yogurt, then topped with crunchy walnuts.
Prepare:
5 minutes
Makes:
5 cups
Perfect Hard-Cooked Eggs
Perfect Hard-Cooked Eggs
Make the perfect hard-cooked eggs with this recipe. Keep coked eggs on hand for salads, sandwiches or eating alone as a protein-rich snack.
Prepare:
5 minutes
Cook:
20 minutes
Makes:
1 Servings
Microwave Steamed Fish
Microwave Steamed Fish
Any type of white fish cooks to flaky, moist and fork-tender in the microwave. A quick and low-mess way to prepare fish for rice bowls, tacos and salads.
Prepare:
5 minutes
Cook:
5 minutes
Makes:
3 servings
Comments
Wow, this was great! SO easy, my kids actually got out some graham crackers and dipped them in it and my 1st grader even took some leftovers to school for her lunch.
This is my husbands all time favorite Food Hero recipe. It's so fast for me to make, and I don't even have to pull out the blender because I can mix it in a bowl.
Have made this several times with groups of kids: once in a library setting and once with our 4-H cooking club for the measuring unit. I use clear plastic cups so the kids can see the layered ingredients and then see how well they have stirred everything together. Even kids who say they don't like pumpkin usually love this recipe! Great for learning measuring skills
I mixed mine in a bowl with a spoon, worked great!
We made this in a blender, and it was SO good -- everyone went back for seconds, and thirds!
Freezing the pumpkin in ice cube trays and adding a little bit of milk works great to make this recipe in a blender, which makes for more of a drinkable smoothie. I also use half the amount of brown sugar suggested and use plain yogurt and half vanilla yogurt to reduce the sugar. Kids said, "It tastes just like Jamba Juice!"