Sunday, March 8, 2009

Pumpkin Pie Shake

Finalist--Starters and Drinks. "Seeking an all-American taste in a beverage, I came up with this idea." -Vivian Levine, Summerfield, FL
4 servings
* 2 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
* 1 cup fat-free milk
* 2/3 cup canned pumpkin
* 1/4 cup packed brown sugar
* 3/4 teaspoon pumpkin-pie spice
* 3 tablespoons frozen fat-free whipped topping, thawed
* Pumpkin-pie spice (optional)

Combine first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.

Nutritional Information
Calories: 198 (13% from fat)
Fat: 2.8g (sat 1.8g,mono 0.6g,poly 0.1g)
Protein: 6.1g
Carbohydrate: 38g
Fiber: 1.4g
Cholesterol: 18mg
Iron: 1.3mg
Sodium: 180mg
Calcium: 157mg

source by:
recipes by: Vivian Levine, Summerfield, Florida, Cooking Light


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