Pumpkin Cheesecake Smoothie

February 1, 2024

Indulge in the creamy goodness of fall with the Pumpkin Cheesecake Smoothie. In a blender, combine 1 cup of your preferred milk or water with a tablespoon of cashew or almond butter, or opt for the delightful taste of peanut butter. For a protein boost and velvety texture, add 1/2 cup of low-fat cottage cheese (if using full fat, skip the nut butter for a balanced fat profile).

Enhance the fiber content with a tablespoon of flaxseed, husk, or chia (optional). Elevate the flavor with 1/2-1 serving of vanilla, peanut butter, or chocolate protein powder. Introduce the essence of autumn with 1/3 cup of canned pumpkin purée, straight from the can or frozen for a chilly twist. Bring a refreshing chill with 1 cup of ice.

Season your creation with a dash of pink salt, and spice it up with 1/2 teaspoon of pumpkin pie spice and a dash of cloves. Blend until smooth, and savor the delightful combination of pumpkin and cheesecake in every sip!

INGREDIENTS

1 c milk of choice or water
1 T cashew or almond butter (PB works too, you can just taste it)
1/2 cup low-fat cottage cheese (If full fat, skip the nut butter for fat balance)
1 T flaxseed, husk, or chia (optional fiber)
1/2-1 serving vanilla, PB, or chocolate protein powder
1/3 c canned pumpkin purée (frozen or straight from the can)
1 c ice
dash of pink salt
1/2 tsp pumpkin pie spice
dash cloves

STEPS

Add ingredients in the order listed to the blender and blend well.