Yield: 1 serving
Serving size: 16 ounces
1 banana, peeled, sliced and previously frozen
½ cup lactose-free yogurt (may substitute coconut yogurt)
¼ teaspoon pumpkin pie spice
½ cup Lemonaid infusion
1 tablespoon maple syrup
½ cup pumpkin puree (canned)
1 cup ice cubes
Add banana, yogurt, pumpkin pie spice, Lemonaid infusion, maple syrup, and pumpkin puree to a high-speed blender and mix for about 3-4 minutes. Add ice cubes and continue blending until smooth and creamy. Add a little water if it’s too thick.
Jody Garlick, RD, LDN is a Registered Dietitian/Owner at South Hills Nutrition. She is an integrative and functional nutritionist specializing in digestive and autoimmune disorders.