Marissa Rudley | UI Campus Dietitian
Marissa Rudley | UI Campus Dietitian
University of Idaho campus dietitian Marissa Rudley used this recipe in her last cooking class on Tuesday. She said this smoothie has 100% vitamin A. “It’s one fruit serving, one dairy serving, and 10% of protein value,” she said.
Rudley said this smoothie is great to make ahead of time, and it’s a delicious alternative to the popular pumpkin spice latte. This recipe can also be an economical way to use those leftovers pumpkin from Halloween.
Ingredients
- 1 small ripe banana, frozen
- ½ cup 1% low-fat milk
- ½ cup 0%-fat vanilla Greek yogurt
- 1/3 cup canned 100% pure pumpkin
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ¼ teaspoon pumpkin spice
Directions
- Break the banana into a few pieces
- Place in a blender with the milk, yogurt, pumpkin, honey, vanilla extract and pumpkin pie spice.
- Blend until well combined.
- Place a few cubes of ice in two glasses.
- Pour smoothies over ice, drizzle with honey as desired
- Serve each with a straw.
Marissa Rudley can be reached at [email protected]