A seasonal cooler from test kitchen
While experimenting with kabocha puree, tester Marylene Chun came up with this seasonal smoothie. To pare fat and calories, use nonfat milk or unsweetened soy milk and yogurt. If you aren't averse to artificial sweeteners, use brown sugar-flavored Splenda.
MARYLENE'S PUMPKIN SMOOTHIE
2/3 cup frozen pumpkin puree
1 cup cold milk
1 cup sour cream, plain yogurt or ice cream
2 tablespoons brown sugar (more or less, to taste)
1 teaspoon cinnamon or Indian garam masala spice or pumpkin pie spice mix
1 heaping tablespoon chunky or plain peanut butter
Optional: 1/2 cup orange juice
Optional: Whipped cream garnish
Place all ingredients in a blender and whip until well-blended. Or place in a large, deep cup and use an immersion blender to puree. Top with whipped cream.
Makes 1 serving.
Per serving: 630 calories, 36 g total fat, 16 g saturated fat, 60 mg cholesterol, mg 320 sodium, 66 g carbohydrate, 8 g fiber, 47 g sugar, 19 g protein