posted October 7, 2010 by Gina
Breakfast on the go for the pumpkin obsessed. I’ve been getting tons of requests for more pumpkin recipes using pumpkin butter. Here’s a quick low fat breakfast you can whip up in your blender. If you froze some of that pumpkin butter in ice cube trays, no ice is needed. Adjust the sweetness to your taste, if you want to leave the sugar out, you can use Stevia in it’s place.
Gina’s Weight Watcher Recipes
Servings: 2 • Serving Size: 1 cup • Points +: 5 pts • Smart Points: 4
Calories: 185.5 • Fat: 0.5 g • Protein: 10.6 g • Carb: 40.7 g • Fiber: 2.6 g
- 1/2 cup pumpkin puree
- 1/2 cup skim milk
- 1/2 cup crushed ice
- 6 oz nonfat Greek yogurt (or plain would work too)
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice or cinnamon (to taste)
- 2 tsp packed brown sugar (or maple syrup to taste)
Put all ingredients in a blender and blend until smooth. Serve with a straw.