Pumpkin Blueberry Smoothie

Makes 2 servings

This smoothie evolved from a small amount of pumpkin purée I had left over after baking! The result was this exotic drink made with cashew butter and a frozen banana for enhanced creaminess, topped with a dusting of pumpkin pie spice for added flavor. It’s also packed with antioxidants, making it one of the healthiest ways to end a dinner.

INGREDIENTS

1 cup unsweetened almond milk
1 cup frozen blueberries
½ frozen banana
2 tablespoons pumpkin purée
1 tablespoon cashew butter
½ tablespoon flax seed
½ teaspoon pumpkin pie spice

INSTRUCTIONS

1. Combine all Ingredients in a blender and process until smooth.
2. Pour into two glasses and serve

NUTRITION • PER ONE SERVING

Calories 220 (10%)
Total Fat 9.71 g (20%)
Saturated Fat 3.266 g
Polyunsaturated Fat 1.896 g
Monounsaturated Fat 3.604 g
Trans Fat 0 g
Cholesterol 12 mg
Sodium 91 mg (6%)
Total Carbohydrate: 29.73 g (12%)
Dietary Fiber: 5.2 g (21%)
Total Sugars: 13.39 g
Protein: 6.58 g (12%)
Vitamin A 1656 mcg (71%)
Vitamin C 5.2 mcg (7%)
Vitamin D 2 mcg
Potassium 400 mg (9%)
Calcium 165 mg (17%)
Iron 1.07 mg (6%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here