“Vegetables are a must on a diet. I suggest carrot cake, zucchini bread and pumpkin pie.”
This experiment came from where all new ideas now come from: Pinterest. I didn’t like the pinned version because I could drink it with a straw, so I modified.
- 1 can organic pureed pumpkin
- 2 (1.4oz) boxes of Jell-O Sugar-Free Instant Vanilla Pudding mix
- 2 cups unsweetened vanilla almond milk
- Splenda, to taste
- Pumpkin pie spice, to taste
In a blender, combine almond milk, Splenda and pumpkin pie spice (I really load on the spice, at least 5 good shakes). Add pudding mix and blend for 1 minute. Add pureed pumpkin and blend until thick and smooth (at least one more minute).
Pour into an airtight container and place in the fridge overnight.
Take a spoon and scrape the blender before washing and eat the leftovers (so tasty!).
Next day: Laugh at all the people packing on calories with pumpkin pies.
Note: You can add a scoop of vanilla protein powder, but it will come out just a bit less thick.
Second Note: This also tastes great using Jell-O Sugar-Free Banana Cream instant pudding mix