Well, how was your Thanksgiving? Did you eat too much? Drink too much? I’m happy that I didn’t overstuff or overserve myself and today I feel really good! But despite all the good food I ate yesterday, I didn’t finish it all up with a healthy piece of dessert. So, when I woke up this morning craving something pumpkin, I looked in my refrigerator and decided that I could get some pumpkin dessert flavor for breakfast without a lot of ingredients or calories. These Pumpkin Cheesecake Smoothies were just what I needed!
Pumpkin puree, almond milk, cream cheese, and spices are blended together with a little bit of sweetener making this pumpkin cheesecake in a glass. I love the flavor and creaminess of almond milk but you can use regular milk if you like. I also used a packet of Splenda but if you are a sugar person, go for it. Really, I was a little surprised just how well this turned out. Maybe I should have thought to do this last night after dinner?
Pumpkin Cheesecake Smoothies (makes 1 large or 2 small smoothies)
- 1 cup unsweetened vanilla almond milk (or regular milk)
- 1 ounce cream cheese (1/3-less fat or regular)
- 1/3 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1 packet Splenda or 2 teaspoons sugar
Blend all ingredients in a blender and enjoy!