Prep 5 mins
Cook 0 mins
From an April 2005 article in Cooking Light on keeping blood pressure in check with potassium, this yummy lowfat breakfast or snack has 740 mg potassium per serving. For a thinner drink, I add a bit of soy milk.
- Combine all ingredients in blender; process until smooth.
- Garnish with dash of cinnamon, if desired.
I made this for my toddler DD hoping to sneak the pumpkin in. She wasn't to taken with this one & I ended up Having to add extra yoghurt & strawberries to get her to drink it. Love the idea though, thanks!
This is certainly a very different blend of flavors for a smoothie, but my DH enjoyed it! I had fresh pumpkin stored in my freezer so that is what I used in place of canned, and also used white sugar in place of brown, I used more than 1 tablespoon though... this is a very thick and filling smoothie so a little can really fill you up LOL! thanks LHM, my DH really enjoyed this!...Kitten:)
I saw this yesterday and decided to try it for breakfast this morning. (Which took longer then I expected because, in getting the yogurt from the fridge, I knocked out a container of leftover spaghetti sauce that broke and sent sauce flying! Cleaning took awhile!) I used fat free vanilla yogurt and OJ from a container but otherwise stuck with the recipe. I found that it was almost bitter so we added another 1/2 tbsp. of brown sugar to make it easier to drink. I enjoyed it after that, but it was a slightly "different" taste that I can't quite explain. I'm not sure I'll make it again but I'm glad I tried it!