Pumpkin Pie Breakfast! This yummy breakfast tastes like the middle of a pumpkin pie, yet it is deceptively healthy and loaded with protein. The secret weapon here is the Pumpkin Pie Spice, grab several jars during the fall and use it year round (it's hard to find the rest of the year). This creamy mash tastes like the inside of a whipped pumpkin pie. Butternut squash is super healthy, and a great alternative to pumpkin, you could sub canned or fresh mashed pumpkin (when selecting canned pumpkin choose canned "pumpkin," not pumpkin pie filling).
- 4 -6 oz Skim Ricotta Cheese
- 1 Package MRC Vanilla Creme Pudding
- 1/3 cup butternut squash, cooked and mashed
- 1/8 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/3 cup unsweetened almond milk
Blend well and enjoy
Replaces: 1 protein serving, 1 carb serving, 1 MRC creamy protein supplement. Note: the butternut squash and almond milk combine to equal one carbohydrate serving.
Canned pumpkin, up to 50 calories per serving, is an option as a starch serving on your MRC menu. Pumpkin is considered a winter squash. Read the label on the can to ensure the only ingredient is pumpkin (in some cases it might say squash). Avoid any varieties with added sugar.