Devin Alexander
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Pumpkin Pie Smoothie

Pumpkin Pie Smoothie

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Servings: 1 serving
Ingredients Method Notes

Ingredients
  

  • 2/3 cup canned pumpkin puree
  • 1/3 cup 100% liquid egg whites (preferably cage free)
  • 1/4 cup silken tofu (liquid drained before measuring)
  • 1 teaspoon vanilla extract
  • 1/4-1/2 teaspoon maple extract
  • 2 1/2 teaspoons zero calorie natural sweetener
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 6 ice cubes

Method
 

  1. Add the pumpkin, egg whites, tofu, vanilla extract, maple extract, sweetener, pumpkin pie spice, cinnamon, and ice cubes to the jar/pitcher of a blender. Blend on high speed until smooth, stopping the blender intermittently to scrape down the sides as needed.
  2. Pour the smoothie into a 12-14 ounce glass. Enjoy immediately.

Notes

Choices/Exchanges: 1 starch, 2 lean protein. Per serving: 160 calories, 2.5 g fat, 0.6 g saturated fat, 0 g trans fat, 0 mg cholesterol, 170 mg sodium, 610 mg potassium, 18 g carbohydrate, 6 g fiber, 8 g sugars, 15 g protein, 130 mg phosphorus.
Cook's Note: use 100% liquid egg whites from a carton (pasteurized), not whole raw egg whites, for food safety.
From You Can Have It! by Devin Alexander, published in conjunction with the American Diabetes Association.
A note on salt: the American Diabetes Association had me follow very strict sodium guidelines for this book. If you don't need to watch your sodium intake, feel free to just salt this recipe to taste and skip the specific salt suggestion below.