Came home from a lovely relaxed Sunday tapas dinner with Adam at Barlata in Oakland and was hankering for a healthy dessert that I could whip up at home.
I remembered a recipe I had been saving from the weekly recipe email blasts I get (and highly recommend) from the Physicians Committee for Responsible Medicine.
I whipped up the recipe in about 5 minutes and decided to add a browning banana for some extra creamyness and YUMMMMM the whole thing was delicious (and low calorie, low fat, vegan and high in Vitamin A and Beta Carotene) and a perfect dessert (or midday treat or breakfast).
My husband and father-in-law liked it too, so I think we have a keeper!
Ingredients
Makes 6 servings ( I halved the recipe for the 3 of us)
1 15-ounce can pumpkin purée
2 cups soymilk, or to taste
2 cups ice
2 tbsp maple syrup, or to taste
1 tablespoon vanilla extract, or to taste
1 tablespoon pumpkin pie spice, or to taste (alternatively, can use a combination of cinnamon, nutmeg, and allspice)
1 banana (optional)
Directions
Combine all ingredients in blender. Blend.
Pumpkin Pie Smoothie
