Pumpkin Cheesecake Smoofait
- Ready In:
- 5mins
- Ingredients:
- 7
- Yields:
-
2 smoothies
- Serves:
- 2
ingredients
- 1 (15 ounce) Libby's canned pumpkin
- 1 (1 ounce) fat free sugar-free instant cheesecake pudding mix
- 2 cups water
- 4 Splenda sugar substitute
- 1 teaspoon sugar-free maple syrup
- 1 teaspoon nutmeg
- 3 teaspoons cinnamon
directions
- Combine pumpkin, pudding mix, sweetener packets, maple syrup, and 1 cup of water in bowl and blend, then add the other cup of water and mix until well blended.
- Add nutmeg and cinnamin (about 1 tsp nutmeg and 2-3 tsp cinnamin).
- Pour smoothie into two glasses and chill for at least an hour (it's also good to stick in the freezer for an hour before eating to get it slighty frozen).
- Enjoy! Can serve with a dallop of fatfree whipped topping if desired.
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RECIPE SUBMITTED BY
Cooking is a hobby I just recently got into honestly, I mainly like making unique recipes. I got into it when I started having to cook for myself when I decided to eat healthier. I'm still learning (my recipes are proof enough lol) but you have to start somewhere right? When I'm not browsing 'zaar, I might be discovering new music (all kinds), reading a good book, hanging out with my friends & fam ect...