Ingredients
- Servings: 2
- 7 ounces canned pumpkin puree
- 8 ounces apricots, chopped (either canned, fresh or frozen)
- 1/2 tablespoon sugar, to taste (or any sugar substitute)
- 1/2 cup low-fat milk
- 1 dash cinnamon
- 1 dash nutmeg
- 3/4 cup crushed ice
Recipe
- 1 combine all ingredients in blender and blend until smooth.
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