Blender-Less Pumpkin Pie Smoothies

Pumpkin SmoothieAre you ready to “Turnip the Beet (and Berries) on Juices & Smoothies”? Freelance Writer Shannon N. Goff is in her Food Focus article, featured in this December’s issue of School Nutrition! Within the article, Goff explores how fruit-and-veggie blends made their way onto the foodservice scene, how they register with students and what, exactly, the challenges are to this delicious scheme.

As this article contained exclusively content on the ins and out of the trend, SN did not provide any recipes in-magazine this month; however, we could not resist giving you a start to your juice blend menus online! See one such recipe (that happens to be seasonally appropriate!) below.


16 servings (1 serving = 1 - 8 oz smoothie)

Per Serving:

190 cal., 1 g. fat, 4 g pro., 41 g carb., 1 g fiber, 60 mg sod.

Meal Pattern:

1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate

Low-fat vanilla yogurt* 8 cups
Apple juice, unsweetened, chilled 4 cups
 Brown Sugar, packed ¼ cup
Cinnamon, ground 2 Tbsp
Ginger, ground 2 tsp
Allspice, ground 1 tsp
Applesauce, sweetened, chilled 3 cups
Pumpkin, canned, chilled 1 cup
  1. Combine yogurt, apple juice, brown sugar, cinnamon, ginger and allspice into 8-quart (or larger) measurement-marked storage container; stir until well-mixed.
  2. Add applesauce, 2 cups at a time, stirring until smooth.
  3. Add pumpkin and stir until smooth.
  4. Portion into 8 oz servings** and cover; serve cold immediately or refrigerate.

*Note: Yoplait® ParfaitPro® can be used in this recipe. Yoplait ParfaitPro is a registered trademark of YOPLAIT MARQUES (France) used under license. 2018 © and ®/™ of General Mills

**Note: Fill 1 serving cup with 8 oz of smoothie; use as a visual guide to fill remaining cups. Make these ahead and refrigerate overnight if desired.

Recipe, Photo and Meal Pattern and Nutritional Analysis: General Mills Convenience & Foodservice, .

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