Pumpkin, Coconut & Garam Masala Smoothie

In-Season Fall Recipes Winter Squash Breakfast & Brunch
By / Photography By | September 15, 2011

Ingredients

SERVINGS: Serves 2
  • 1 cup low-fat vanilla yogurt
  • 1 cup chilled pumpkin purée*
  • 1/2 cup shredded unsweetened coconut
  • 1 1/2 teaspoons agave nectar (or to taste)
  • 1 teaspoon garam masala spice

Instructions

Place ingredients in a blender in the order listed. Blend until smooth. * A 15-ounce can of pumpkin puree is 1 1/2 cups. Reserve the remaining 1/2 cup for another use (such as stirring into pancake batter).

* A 15-ounce can of pumpkin puree is 1 1/2 cups. Reserve the remaining 1/2 cup for another use (such as stirring into pancake batter).

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Ingredients

SERVINGS: Serves 2
  • 1 cup low-fat vanilla yogurt
  • 1 cup chilled pumpkin purée*
  • 1/2 cup shredded unsweetened coconut
  • 1 1/2 teaspoons agave nectar (or to taste)
  • 1 teaspoon garam masala spice

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