Banana Pumpkin Smoothie

Banana Pumpkin Smoothie


The frozen fruit helps give the smoothie a thick texture; chilling the pumpkin ensures the smoothie stays cold when you blend it. The combination of banana, pumpkin, yogurt, and orange juice gives this breakfast beverage 740 milligrams of potassium per serving.


1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen
Dash of ground cinnamon (optional)

Combine yogurt and next 8 ingredients (through banana) in a blender, and process until smooth. Garnish with dash of ground cinnamon, if desired. Serve immediately.



Yield: 2 servings (serving size: about 1 cup)

CALORIES 218 (9% from fat); FAT 2.2g (sat 1.1g,mono 0.5g,poly 0.1g); IRON 1.2mg; CHOLESTEROL 6mg; CALCIUM 243mg; CARBOHYDRATE 44.5g; SODIUM 87mg; PROTEIN 8.4g; FIBER 5.5g

Cooking Light, APRIL 2005