If you love creamy, dreamy smoothies and can’t get enough pumpkin at this time of the year OR if you happen to have a little pumpkin puree leftover from other recipes and it’s just sitting in your refrigerator gathering moss, then this recipe is for you! While experimenting with amounts in this recipe I cut back on the pumpkin because I don’t like drinking pumpkin pie, but if you want more pumpkin flavor, go for it! One of the secrets to this smoothie is the frozen vanilla Greek yogurt. I found Dannon Oikos Frozen Yogurt in the freezer section of my grocery store. It’s got a lot less fat than regular ice cream and twice as much protein. It makes this drink so cold and smooth along with the frozen banana and ice cubes. Each serving boasts about 20 grams protein depending on how much milk you add.
I made this after my tennis match today and found it to be not only super refreshing but also a great recovery drink with all the protein and antioxidants needed to replenish my muscles. Feel free to experiment with your own proportions.
- Pumpkin Protein Smoothie
- 1 frozen banana
- 1/2 cup vanilla Greek frozen yogurt (I used Oikos Vanilla Greek Frozen Yogurt)
- 3/4 cup soy or 1% low-fat milk
- 1/3 cup pumpkin puree (canned or fresh)
- 1/4 cup vanilla whey protein powder (I used Cytosport Whey Protein at Costco)
- 1/4 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1 cup ice cubes
- Add all of the ingredients into container of an electric blender. Blend on high for at least 2-3 minutes or until smooth. Scrape down the sides of the blender as needed.
- Add more milk to thin it out if it is too thick. Add a couple more ice cubes for a thicker texture.
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