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3/4 cup fat free milk OR soy milk OR almond milk
1/4 cup fat-free half & half (OR skip and use 1 cup milk of choice)
1 rounded scoop vanilla protein powder
1/4 rounded cup pure pumpkin puree
1/4 cup frozen whipped topping, thawed or frozen…doesn’t matter!
2-3 tablespoons Splenda Granular – to taste
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon each ginger and cloves)
6 ice cubes, optional – I love it without the ice, too…makes it more rich and filling, to me
In a blender combine the milk/soymilk/almondmilk, half & half, protein powder, pumpkin, whipped topping, Splenda, spices, and ice cubes, if using. Process until smooth and thick. Serve with a sprinkle of cinnamon on top. Makes one serving.
Per Serving: 220 Cal; 25 g Protein; 5 g Tot Fat; 11 g NET Carb; 6 g Sugar; 140 mg Sodium