Recipe by COOKGIRl
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.
Top Review by UmmBinat
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.
- 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