Pumpkin Pie Milkshakes
- 2 cups vanilla reduced-fat ice cream (such as Healthy Choice),
- softened 1 cup fat-free milk
- 2/3 cup canned pumpkin
- 1/4 cup packed brown sugar
- 3/4 teaspoon pumpkin-pie spice
- 3 tablespoons frozen fat-free whipped topping,
- thawed Pumpkin-pie spice (optional)
- Place first 5 ingredients in a blender; process until smooth. Pour 3/4 cup ice cream mixture into each of 4 glasses. Top each with about 2 teaspoons whipped topping; sprinkle with the additional pumpkin-pie spice, if desired.
Yield: 4 servings.
(via) and (whiskeyandgoatsmilk)
Totally making this one day.
