Tuesday, November 11, 2014

Pumpkin Chocolate Smoothie

1 can of puree pumpkin  (16 oz)
2 cups milk  (Fat-Free milk)
1/4 dark brown sugar
1 tablespoon of Chocolate syrup  (optional)
2 teaspoons of ground cinnamon

Whipped cream  (optional)

Store the pumpkin in a plastic bag and place in freezer for 1 day

Next day thaw until fairly soft:

In blender add milk, brown sugar, cinnamon, and pumpkin.  Blend until smooth.

Pour into 2 glasses evenly top with cream and drizzle chocolate.

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