PUMPKIN PROTEIN SHAKE
This has been, by far, my most popular shake recipe. It’s thick, rich, and just fabulous! Perfect for the Autumn time of year…brings your favorite Fall dessert right into your high-protein plan! Try it hot – or with an espresso shot or instant coffee crystals added – wow.
This has enough calories and is so filling that it’s definitely a ‘meal’, so plan accordingly. (Disregard the GIANT pile of whipped cream! I just beautified it for the photo…yeah…that’s it…)
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3/4 cup fat free milk OR soy milk OR almond milk
1/4 cup fat-free half & half (OR skip and use 1 cup milk of choice)
1 rounded scoop vanilla protein powder
1/4 rounded cup pure pumpkin puree
1/4 cup frozen whipped topping, thawed or frozen…doesn’t matter!
2-3 tablespoons Splenda Granular – to taste
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon cinnamon, 1/8 teaspoon each ginger and cloves)
6 ice cubes, optional – I love it without the ice, too…makes it more rich and filling, to me
In a blender combine the milk/soymilk/almondmilk, half & half, protein powder, pumpkin, whipped topping, Splenda, spices, and ice cubes, if using. Process until smooth and thick. Serve with a sprinkle of cinnamon on top. Makes one serving.
Per Serving: Calories 300; Protein 35 g; Tot Fat 5 g; NET Carb 20 g; (Fiber 2 g) ; Sugar 6 g; Sodium 279 mg
