Pumpkin Pie Smoothie

Recipe from http://cjnutrition.com 

Husband-Tested in Alice’s Kitchen

Yield:  2 very generous smoothies

I found my husband rummaging through the freezer. He said he was hankering for a treat.  He found some cookie dough I was saving for company.  I told him to cease and desist and instead, I made him this smoothie which is much more healthful than cookies.  After he polished the smoothie off, he said, “That was just what I needed!”  You too will find that this smoothie is filling and the flavor and texture are totally and utterly satisfying.  The smoothie is naturally sweetened with raisins, a carrot and a ripe banana.  It’s loaded with fiber! To make ahead for a quick grab and go breakfast, measure out all the ingredients (except the ice) into the blender pitcher.  Place the pitcher in the fridge over night.  Then in the morning, blend the ingredients and then add the ice and blend until smooth. 

Ingredients:

1 ½ cups skim milk or unsweetened almond milk


¾ cup pumpkin puree


1 carrot, chopped
or grated

¼ cup almond butter
or peanut butter

1 very ripe banana


2 Tablespoons raisins
** (see note)

½ teaspoon vanilla extract


½ teaspoon pumpkin pie spice

1-2 cups ice

Directions:

1. Add all ingredients except ice to the blender in the order listed.

2. Blend on high speed until smooth, about 1 minute.

3. Add ice and blend on high for an additional minute.

4. Pour into 2 glasses and enjoy!

**If your don't have a heavy duty blender, you may wish to soak the raisins in very hot water for 15 minutes or so to soften and plump them up.  They will blend in better.  However, if you made the smoothie in the evening for the next morning's breakfast, you won't need to soak the raisins,  They'll plump up in the fridge while "soaking" in the smoothie.

Nutrition Facts Per Serving

CALORIES: 330, PROTEIN: 14g, FAT: 14g (1g saturated), CARBOHYDRATE: 45g, FIBER: 8g, SUGAR 28g (0g added), SODIUM: 105mg, CALCIUM: 350mg (35% DV), 4mg cholesterol.