1 can of puree pumpkin (16 oz)
2 cups milk (Fat-Free milk)
1/4 dark brown sugar
1 tablespoon of Chocolate syrup (optional)
2 teaspoons of ground cinnamon
Whipped cream (optional)
Store the pumpkin in a plastic bag and place in freezer for 1 day
Next day thaw until fairly soft:
In blender add milk, brown sugar, cinnamon, and pumpkin. Blend until smooth.
Pour into 2 glasses evenly top with cream and drizzle chocolate.
2 cups milk (Fat-Free milk)
1/4 dark brown sugar
1 tablespoon of Chocolate syrup (optional)
2 teaspoons of ground cinnamon
Whipped cream (optional)
Store the pumpkin in a plastic bag and place in freezer for 1 day
Next day thaw until fairly soft:
In blender add milk, brown sugar, cinnamon, and pumpkin. Blend until smooth.
Pour into 2 glasses evenly top with cream and drizzle chocolate.
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