Every once in a while I get an urge for something pumpkin. Lately it's been pumpkin pie oatmeal and pumpkin bread. While trying to decide what to make for breakfast yesterday, I spied some leftover pumpkin puree in my refrigerator....right next to some leftover coconut milk. Oh, the possibilities! What emerged from my imagination was so smooth and creamy, so delicious, I had to share it with you.
Ingredients:
1 frozen banana, broken in chunks
1/2 cup canned coconut milk
1/2 cup soy or almond milk
1/2 cup pumpkin puree
1/2 tsp. cinnamon
1 heaping Tb. brown sugar or sweetener of choice
1 Tb. chia gel or ground flax seed
1 capful vanilla extract
Instructions:
Place all ingredients in blender and blend until very smooth and creamy.
Yield: 2 cups
Calories: approximately 194 per 1-cup serving
Try this! A dollop of fat-free non-dairy whipped topping and some artfully crushed graham cracker sprinkled over the top for a guilt-free dessert.
Mmmm. I'm gonna to go whip me up some breakfast now... :-)
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