Fall Harvest Smoothie

This recipe tastes like pumpkin pie in a glass! You will never know it is packed with veggies and fruits and "good for you stuff". Top with a little fat free whip cream for an extra-special desert. My teen-age daughter begs for this and sometimes we even heat it up for a thick soup. The key to this recipe is to make sure you use a blender/smoothie maker that has enough power to completely puree alll the ingredients; otherwise the squash will stay stringy.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1⁄2 acorn squash (steamed, seeded, cooled and peeled)
• 2⁄3 cup pumpkin (unsweetened)
• 1  golden delicious apple, unpeeled and cored
• 2  raw carrots, chopped (do not peel)
• 1  cup low-fat vanilla yogurt
• 2⁄3 cup  apple juice (unsweetened)
• 2  tablespoons pumpkin pie spice (or your own combination of cinnamon, nutmeg, allspice and ginger)
• 2  tablespoons dark brown sugar
• 2  tablespoons honey

Directions

1. Chop up steamed squash into cubes
2. (To steam the squash quickly, cut the acorn squash in half. Remove seeds. Place in a microwave safe bowl upside down -so the inside of the squash is facing DOWN. Add about 1 inch of water to dish. Microwave on high for 12-15 minutes until skin peels right off the squash and it is soft to touch).
3. Add squash, carrot chunks, apple juice and apple to blender/smoothie maker. Completely puree to a smooth creamy texture.
4. Add pumpkin, yogurt, spices, honey and brown sugar to mixture. Blend until smooth.
5. Serve with a little whipped topping chilled in a glass, or serve hot as a "pumpkin soup".