1/3 cup canned pumpkin puree - not pie mix
1 1/3C unsweetened vanilla almond milk
2 packets Splenda or 1/2 packet of stevia - more to taste
pumpkin pie spice to taste
1 scoop vanilla protein powder
(optional) 1/4C frozen whipped topping - makes it richer and creamier
Toss in a blender or use an immersion blender like I do.
I generally use the first 1/3 cup of pumpkin right out of the can. Then I freeze the rest in 1/3 cup increments to give the shake a thicker consistency the next time.
In my opinion, the colder a protein shake, the better it tastes.
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