Husband-Tested in Alice’s Kitchen
Here's a quick breakfast or fall snack you can whip up in your blender. Use the Pumpkin Butter recipe from this blog. I’ve tried this recipe three times. The first time, I followed the original recipe below using Greek yogurt. It was good, but had more of a yogurt tang to it. The second time, I used vanilla yogurt and omitted the vanilla extract. We liked this one better. The third time, I tried making it with pumpkin butter in a jar that I had purchased at the store. It was way too sweet for me, but my husband loved it. If you try using prepared pumpkin butter from a jar, use about half the amount called for so it won’t be so sweet. The nutritional information below is for the original recipe. Making your own homemade pumpkin butter is very easy. It can be used to make smoothies, to spread on toast, to make lattes, to put on your oatmeal and to make pancakes. You’ll find the Pumpkin Butter recipe on my blog.
½ cup skim milk
½ cup crushed ice (If you froze some pumpkin butter in ice cube trays, no ice is needed.)
6 oz nonfat Greek or plain yogurt (You can also use nonfat vanilla yogurt. If so, leave out the vanilla extract.)
2 tsp vanilla extract (Omit this ingredient if you use nonfat vanilla yogurt.)
½ teaspoon pumpkin pie spice or cinnamon (to taste)
2 teaspoons packed brown sugar (or to taste)
Put all ingredients in a blender and blend until smooth. Serve with a straw.
Servings: 2 • Serving Size: 1 cup Weight Watchers Points: 3 pts
Calories: 185.5 • Fat: 0.5 g • Protein: 10.6 g Carb: 40.7 g • Fiber: 2.6 g