Pumpkin Smoothie Recipe
This pumpkin smoothie recipe is the perfect way to use up leftover canned or pureed pumpkin.
Active time: 3 minutes
Total time: 5 minutes
- 1 banana
- 1 Safest Choice™ pasteurized egg(s)
- 1/2 c low fat yogurt
- 1/4 c canned pumpkin
- 1 Tbsp peanut butter
- 1/3 c skim milk
- 1/2 c ice
- 1 tsp cinnamon
- 1 tsp honey
Combine all ingredients in blender and blend until smooth.
Why use Safest Choice™ Eggs in this recipe?
A raw egg adds high quality protein to this pumpkin smoothie recipe. And, you can use it worry-free knowing you’ve made the Safest Choice™ for your egg!
by Chantel Arsenault on 07/24/12
This smoothie is really good. I like using almond butter instead of peanut butter sometimes. Perfect in the fall and winter.
Serving Size (1 batch)
Total Servings 1
Amount Per Serving:
|Calories from Fat||130|
|Total Fat||15g (23% DV)|
|Saturated Fat||4g (20% DV)|
|Cholesterol||195mg (65% DV)|
|Sodium||270mg (11% DV)|
|57g (19% DV)|
|Dietary Fiber||8g (32% DV)|
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Davidson's Safest Choice™ Eggs are pasteurized in our all-natural, gentle water bath pasteurization process to eliminate the risk of Salmonella. Find out more!
The Raw Egg Risk
Safest Choice™ Eggs aren't just good for sunny side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
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