Prep 5 mins
Cook 5 mins
From the Pumpkins and Squash cookbook by Kathleen Desmond Stang. Top this smoothie with granola and have it for breakfast.
- 1 banana, peeled and frozen
- 2⁄3 cup plain yogurt
- 1⁄2 cup orange juice
- 2 teaspoons fresh ginger, minced
- 1⁄2 cup pumpkin puree
- granola cereal, for topping
- Slice banana into 1/2 inch chunks.
- Blend banana, yoghurt, orange juice, ginger and pumpkin until smooth.
- Pour into two glasses and serve with granola.