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  • November 2011
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Smoothie Snacks

I don’t know about you but I’m fending off left over Halloween candy and cookies well into November. And with a few of the biggest gastronomic events of the year still on the horizon I’m doing my best to keep it cool with the calories.  It’s not easy. I love to cook and eat, and to me this is the best time of year for both.

One of my favorite ways to get lots of vitamins without empty calories is by making a smoothie. Smoothies can include tons of different ingredients with room to adapt for all types of dietary concerns, and personal taste. My basic smoothie recipe includes fruit and yogurt, but there are tons of options. I usually freeze my fruit because that creates a thick smoothie without the ice. Depending on the fruit you use, you might decide to add a little sweetener like honey or agave nectar. Using fruit flavored yogurt could kick the sweetness up too. Try using soy based yogurt or plain soy milk if you want to go dairy free, and keep in mind that there are no rules!

If you want a more filling smoothie consider adding some oatmeal, oat bran, or flax-seed for a fiber boost.  Don’t just limit yourself to fruit either, a wide variety of vegetables would add great nutrition to your smoothie. Try any type of greens, carrots, peppers or tomatoes, or for a richer smoothie put in some peanut butter or chocolate.

It seems like I’m not the only one who likes to have a smoothie snack now and then. There are tons of books on how its done.

Or if you’re looking for a smoothie with the flavors of the season check out his one I stumbled across on the terrific cooking blog called The Pioneer Woman Cooks.

Pumpkin Smoothie Ingredients

  • 1 can (15 Ounce) Pumpkin Pie Filling
  • 3 cups Whole Milk (more If Needed
  • 1/2 cup Vanilla Yogurt (up To 1 Cup)
  • A Few Dashes Of Cinnamon
  • Cinnamon Graham Crackers, Crushed
Preparation Instructions
Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.
To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you’d like.
Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!
*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, non fat plain yogurt, and the sweetener of your choice.
*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.

Happy Blending

-Brooke

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