Jennylynn asked:
My mom has this recipe from this months Prevention magazine and I can’t get a hold of her and want to make it, does anyone have it? thnx
Chris
My mom has this recipe from this months Prevention magazine and I can’t get a hold of her and want to make it, does anyone have it? thnx
Chris
Tags: Mom, Prevention Magazine, Pumpkin Pie
Monica
Hmmm….no…you could do 1/3 cup pumpkin filling with brown sugar, nutmeg and cinnamon to taste, 1/3 cup ice cream or thick yoghurt, 1/2 cup milk and some egg white or banana if desired?
Javier
I don’t have their recipe but this one is from Stealth Health by Evelyn Tribole.
Pumpkin Pie Shake
Serves 3
Such a delicious way to eat a vegetable year-round. Canned pumpkin is the key ingredient that adds a lot of vitamin A.
1 cup canned pumpkin
1 cup nonfat milk
6 scoops (3 cups) fat-free frozen vanilla yogurt
1/2 tsp. pumpkin pie spice
1/2 tsp. teaspoon rum extract
In a blender, combine the pumpkin, nonfat milk, frozen yogurt, pumpkin pie spice, and rum extract. Blend until smooth.
Per generous 1-cup serving: 249 calories, 7 g protein, 0 g fat, 55 g carbohydrate, 0 mg cholesterol
Billy
i searched and i searched and i searched…but i couldn’t find it…i looked at several web sites including prevention’s site and but nothing…so being a chef i thought that i would create one for you…RIGHT NOW!!!…hope you enjoy
3 large scoops french vanilla ice cream
1 cup half and half
1/4 cup sweetened condensed milk
1/2 cup canned pumpkin NOT canned pumpkin pie
you’re going to add your own
autumn spices
1 teaspoon vanilla extract
pinch of ground nutmeg
pinch of ground cinnamon
pinch of ground ginger
and 1/8 teaspoon anise extract