Happy National Pumpkin Day! Yep, it’s a thing. Don’t worry if you didn’t know about it, I got your back. And I’m here to celebrate with a pumpkin and protein treat, of course. It’s supposed to be 86 degrees in San Antonio today, which means that a frozen treat is most definitely in order for me!
So the drips that you see on the side of the glass and on top of the whipped cream are caramel. I realize that it looks kind of weird. But it’s delicious, so you should totally do it. And don’t forget the fall themed sprinkles.
Enjoy!
Pumpkin and Vanilla Protein Shake
Servings: serving
Ingredients
Pumpkin Layer
- 1/3 cup Dannon Light and Fit Vanilla Greek Yogurt, frozen into ice cubes
- 1/2 cup unsweetened vanilla almond milk
- 1/3 cup pumpkin puree
- 2 tbsp Cellucor Vanilla Casein
- 1 tsp sugar free/fat free vanilla instant pudding mix
- 1/2 tsp vanilla extract
Vanilla Layer
- 1/4 cup Dannon Light and Fit Vanilla Greek Yogurt, frozen into ice cubes
- 1/4 cup unsweetened vanilla almond milk
- 1 tbsp Cellucor Vanilla Casein
- 3-5 large ice cubes
Optional Toppings
- Whipped cream
- Caramel sauce
- Crushed pecans
Instructions
- Add all vanilla layer ingredients to a blender and blend until smooth. Set aside.
- Add all pumpkin layer ingredients to a blender and blend until smooth.
- If desired, dip rim of serving glass in caramel sauce and sprinkle caramel with crushed pecans.
- Alternate layers of pumpkin and vanilla layers. Top with whipped cream before serving if desired.
Nutrition Information
Calories: 234kcal (12%), Carbohydrates: 18g (6%), Protein: 31g (62%), Fat: 3g (5%), Cholesterol: 21mg (7%), Sodium: 402mg (17%), Potassium: 155mg (4%), Fiber: 2g (8%), Sugar: 10g (11%)
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