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Nutrition Facts

Serving Size 1 (223g)

Recipe makes 2 servings

Calories 245
Calories from Fat 116 (47%)
Amount Per Serving %DV
Total Fat 12.9g 19%
Saturated Fat 6.4g 31%
Monounsaturated Fat 4.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 31mg 10%
Sodium 358mg 14%
Potassium 409mg 11%
Total Carbohydrate 22.9g 7%
Dietary Fiber 2.9g 11%
Sugars 12.2g
Protein 10.9g 21%

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Vegetarian Breakfast Smoothie

Recipe #358798 | 5 min | 5 min prep | add private note
Acadia

By: Acadia
Mar 3, 2009

This recipe is one of the recipes I came up with for the RSC Lucky #13 cooking contest but decided the other 3 recipes created were better. This is a thick unique flavorful creamy smoothie with different ingredients. Enjoy!

SERVES 2 , 2 8-ounce glasses (change servings and units)

Ingredients

Directions

  1. 1
    In a blender mix the pumpkin, peanut butter, cheese, cinnamon, honey, milk, vanilla and sugar together until well blended.
  2. 2
    Top with optional whip cream.

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From: Annacia

On Sep 24, 2009

Pumpkin, peanut butter and cheese! Who Knew? With the exception of using all Splenda and no honey I made this as written and just loved it. It takes only moments to make and was simply ideal in the late Sept morning sun. It's time to start thinking pumpkin and this is a truly delicious way to do it. Made for Photo Tag.

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