There was a day when I believed that a smoothie without fruit was an impossible indulgence. Not to say that fruit is bad- its just something I need to avoid since I deal with longstanding candida issues and metabolic syndrome.
Frozen fruit is what gives a smoothie its thickness and body. The wheels spun in my head ferociously for about a day trying to figure out how to make a pumpkin smoothie thick with the limited ingredients that I can consume. Eventually the light went off and my solution came.
Freeze the pumpkin puree. Simple and Easy! Seems obvious doesn’t it?
So that I did. I took a can of (unsweetened) Pumpkin Puree and spooned it into an empty ice cube tray. I took my pumpkin cubes and added them to the blender along with some yogurt, spices and stevia and I had a winner.
Try it. You’ll like it. I promise.
I love using smoothies as a way to take my vitamins and supplements. Wellesse carries a really great tasting certified gluten free Orange flavored Aloe Vera that is sugar free/ stevia sweetened. Aloe usually doesn’t exactly taste good.. so I was pleased with this product. The orange flavor compliments pumpkin. If I had kids I would totally sneak vitamins into all of their smoothies.
Sugar Free Pumpkin Smoothie.
5 Frozen Cubes of Pumpkin
4 Ice Cubes
1/2 Cup Yogurt (any variety, dairy or nondairy)
1/4 Cup Milk (any variety, dairy or nondairy)
1/2 Tsp. Cinnamon
1/4 Tsp. Powdered Ginger
Pinch of salt.
Sweetener to taste. (I use stevia, maple syrup would also taste great!).
Optional Add Ins:
1 serving of Wellesse Aloe Vera
Maple Flavor (for those that cannot consume the sugar in maple syrup!)
Vanilla Extract (about 1 tsp. tastes great)
Directions: Spoon pumpkin puree into ice cube tray and freeze. Combine all smoothie ingredients in blender and process until smooth. Sprinkle with additional cinnamon. To get the marbled effect seen in the photo above- swirl in a little additional yogurt into the top.