Total Time:
10 mins
Servings:
2
Yield:
3 cups
Ingredients
-
2 cup vanilla yogurt
-
1 cup canned pumpkin, frozen in cubes*
-
⅓ cup milk
-
2 tablespoon honey
-
1 ½ teaspoon pumpkin pie spice
-
Crushed gingersnap cookies (optional)
Directions
-
In a blender combine the first five ingredients (through spice). Cover and blend until smooth, stopping to scrape down sides as needed. Top with crushed cookies (if using).
*Freezing Pumpkin
Fill an ice cube tray with pumpkin. Freeze 4 hours or until firm.
Nutrition Facts (per serving)
| 334 | Calories |
| 4g | Fat |
| 63g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 334 | |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 3g | 15% |
| Cholesterol 15mg | 5% |
| Sodium 188mg | 8% |
| Total Carbohydrate 63g | 23% |
| Total Sugars 57g | |
| Protein 15g | 30% |
| Vitamin C 7.3mg | 8% |
| Calcium 500mg | 38% |
| Iron 2mg | 11% |
| Potassium 856mg | 18% |
| Folate, total 44.1mcg | |
| Vitamin B-12 1.5mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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