Pumpkin smoothie
Votes: 3
Time: 8 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 133, total fat 3 G., saturated fats G., proteins 4 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 133, total fat 3 G., saturated fats G., proteins 4 G., carbohydrates 22 G., fiber G., cholesterol mg, sodium mg, sugar G.
Pumpkin smoothie - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 420 gr. pumpkin puree
- 3 cups of milk
- 0.5 cup vanilla yogurt
- 0.25 tsp ground cinnamon
- 0.25 cup crumbled whole grain graham crackers, add cinnamon to the dough
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Cooking the dish according to the recipe:
- Place pumpkin puree in muffin tins, cover with foil and place in the freezer.
- When you're ready to make a smoothie, pour the milk into a blender. Then add the yogurt. Remove 4 portions of frozen pumpkin puree from the pan and place them in the blender. (The remaining portions can be made for another time.)
- Then add the cinnamon. Blend the mixture until completely smooth and pour into glasses.
Sprinkle with crushed graham crackers before serving.
Try it Pumpkin Puree Lemonade.
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