Prep 5 mins
Cook 0 mins
Rich as in taste, but not high in fat! Substitute rice milk or soymilk for the cow's milk if you want. From the January 2006 issue of Quick and Simple. *Have not tested yet.
- 7 ounces canned pumpkin puree
- 8 ounces apricots, chopped (either canned, fresh or frozen)
- 1⁄2 tablespoon sugar, to taste (or any sugar substitute)
- 1⁄2 cup low-fat milk
- 1 dash cinnamon
- 1 dash nutmeg
- 3⁄4 cup crushed ice
- Combine all ingredients in blender and blend until smooth.
This is good and filling. I actually used leftover acorn squash. Followed along with a few other reviewers and used frozen peaches instead of the apricots as they were what I had on hand. I used a combination of cream and water for the milk, honey instead of sugar to be healthier, more cinnamon and instead of nutmeg, because of its intoxicant properties I used allspice in replacement. I did not add ice. Would try with canned pumpkin next time and a dairy milk substitute.
VERY, VERY NICE SMOOTHIE, but then I like the ingredients that go into it, so . . . ! I did use frozen peaches since I didn't have fresh or frozen apricots & didn't want to use the canned kind, & I did forgo the crushed ice so I'd have a more intense flavor! Definitely on my schedule to make again ~ Thanks for sharing the recipe! [Made & reviewed in Healthy Choices ABC tag]
This truly is a "Rich Pumpkin Smoothie!" Delicious and Healthy! I didn't have apricots, so I used frozen peaches instead. I didn't even have to add sugar because it was sweet enough by itself. Also, I used Unsweetened Silk Soymilk instead of cow's milk. Overall I loved it and will make it again and again. Thanks!