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Pumpkin Spice Apple Smoothie

Published by Cheryl Mussatto, MS, RD, LD on Sep 19, 2018

This time of year, I’m a sucker for anything involving pumpkins and apples. So, why not put them together in a smoothie for a perfect fall treat?  Better yet, how about making this for breakfast? I decided to give this recipe a whirl and see what I thought.  Let’s just say this is an incredibly good smoothie, not too sweet and went way beyond my expectations.

My first thought of the taste was similar to biting into a slightly sweet pumpkin muffin.  Just enough hints of both pumpkin and tart apples with a nice blend of subtle sweetness from the banana.  Even better, is this smoothies’ nutritional power. When pumpkin, apples, banana, yogurt, and milk are combined, it’s a slam-dunk for feeding your body what it needs.  Rich in protein, vitamin A, calcium, potassium, vitamin D and B6, magnesium, riboflavin, and even probiotics, this smoothie doesn’t disappoint in its impressive health benefits.

What are you waiting for?  Welcome Autumn by giving it a try!

Photo taken by Cheryl Mussatto

Pumpkin Spice Apple Smoothie – Serves 4-6 ½ cup servings

½ cup rolled oats

½ cup pumpkin puree

1 medium apple, cored and quartered with skin left on.  I’d recommend a tart apple such as Braeburn, Granny Smith, Pink Lady, Melrose, Jonathan, or Winesap

1 banana, cut into pieces and frozen

1-2 tablespoons honey

¾ cup nonfat plain or vanilla Greek yogurt

½ cup milk

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

Pinch of ground cloves

1 teaspoon vanilla

6 ice cubes

Directions:

  1. Place oats in a blender and blend for about 30 seconds or until finely ground
  2. Add the rest of the ingredients and blend until smooth.
  3. Pour into individual glasses and sprinkle with cinnamon, if desired.  Serve immediately.
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Cheryl Mussatto, MS, RD, LD

Cheryl Mussatto MS, RD, LD is a registered dietitian with a master’s degree in Dietetics and Nutrition from the University of Kansas and a bachelor’s degree in Dietetics and Institutional Management from Kansas State University. She is a clinical dietitian for Cotton O’Neil Clinics in Topeka and Osage City; an adjunct professor for Allen Community College, Burlingame, KS where she teaches Basic Nutrition; and is a freelance writer and blog contributor for Dr. David Samadi, Urologic Oncologist Expert and World Renowned Robotic Surgeon in New York City. Cheryl is also the author of The Nourished Brain, The Latest Science on Food’s Power for Protecting the Brain from Alzheimers and Dementia and The Prediabetes Action Plan and Cookbook, both available on Amazon in Kindle and paperback editions.

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