I have been cooking so much with yogurt in the past few weeks! As I mentioned when I made this delicious chocolate snack cake, the nice people at Chobani sent me some yogurt to play around with. TheBetterHalf and I have been making all kinds of great recipes with yogurt.
Some favorites were:
- Pasta with Zucchini, Tomatoes and Creamy Leomon-Yogurt Sauce
- Chicken and White Bean Chili
- Easy Tzatziki (I left out the sour cream)
- Buffalo Chicken Corn Chowder (I used yogurt instead of cream)
The possibilities with yogurt are endless! But one of my favorite ways to use yogurt is by making a smoothie. I had some leftover pumpkin from making my pumpkin doughnuts so I decided to whip up a pumpkin pie smoothie!
This drink has all of the flavors of pumpkin pie, but in a healthy, creamy smoothie. It is a great way to enjoy in some of falls best flavors without feeling like you’ve overindulged.
You can play around with the ratios and ingredients as well. Use agave or sugar instead of splenda. Add in more or less spices. Use any kind of milk you want, or even try apple cider! This is such a delicious and healthy drink, the perfect way to celebrate fall!
Pumpkin Pie Smoothie
1 cup vanilla yogurt (I used 0% vanilla Chobani)
⅓ cup pumpkin puree
½ cup milk (I used unsweetened vanilla almond breeze)
2 packets splenda
¼ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
5 ice cubes
Place all ingredients in a blendar, and blend until smooth. Pour into a cup and top with light whipped cream, if desired.