Submitted by Chrissy LeMaire Kaplan, LA
on Saturday, October 16, 2004
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Makes:
Prep Time:
5 minutes
Cook Time:
not available
Ready In:
5 minutes
A friend of mine who worked for one of the large juice & shake companies in the West told me the key ingredients to their seasonal pumpkin pie shakes. This recipe has been modified to fit a low-carb diet. I made this for the first time one night as an after-workout treat.
Ingredients
4 tbsp canned pumpkin (heaping)
1 tsp pumpkin pie spice
1 tbsp granulated Splenda (R)
1 cup unsweetened soy milk
1 cup low-carb vanilla frozen yogurt or ice cream
Directions
Throw all of the above into a blender or food processor and enjoy :)
Please note that the canned pumpkin is not the "Canned Pumpkin Pie Filling." This recipe calls for 100% pumpkin.
