Pumpkin Spice Soy Smoothie
- Calories: 243.5
- Fat: 5.5g
- Carbohydrates: 41.4g
- Protein: 12.9g
Pumpkin puree, 1.5 cups (see below for directions)
Pumpkin pie spice, 1 tsp
Cinnamon, 1 tsp
Nutmeg, 1 tsp
Bananas, frozen, 2 medium (7" to 7-7/8" long)
Grapes, red seedless, frozen, 2 cups
Tofu, soft, 320 grams
Milk, skim, 3 cups
Flax seed, ground, 4 tbsp (or ground nuts)
Stevia, to taste
For pumpkin puree:
1. Preheat oven to 400 F. Place the whole pie pumpkin in the oven and roast for 10 minutes. Remove from oven and let cool.
2. Once cool, remove the stem and cut pumpkin in half, vertically. (The pre-roasting should make this step a lot easier than cutting a raw pumpkin.)
3. Remove seeds and save for another use (such as roasting them). Remove the fibers using kitchen scissors.
4. Place the halved pumpkins, flesh side down, on a baking pan lined with parchment paper. Bake for 25 minutes or until soft. Let cool completely.
5. Scoop up the roasted flesh and place in food processor. Process until smooth.
N.B.: If you have a standard size blender or food processor, it may be necessary to split the ingredients in half and complete the procedure twice.
1. Blend ingredients together in a blender or food processor. Enjoy!
Serving Size: 4 (16 oz) servings
I prefer to freeze fresh fruits when they are sufficiently ripe and then use them later when I need them to make smoothies, and this eliminates the need for added ice that might dilute the flavor. However, it is certainly feasible to use the unfrozen version of the fruits and just add a bit of ice to make it cold.
Serving Size: Makes 4 (16 oz) servings
Recipe also posted here: http://www.foodcollage.com/2011/11/pumpkin-spice-soy-smoothie.html