Wanted: Pumpkin recipes please!!!

I'm jonseing for a pumpkin smoothie or pumpkin latte something... do you have a sf recipe you'd like to share?

Thank you!
Kim

Ask and you shall receive.  I got one from Unjury.its in this mess I call a desk

NJURY^® Recipes: Pumpkin Spice Latte, Cinnamon Caramel Coffee and more...

 

Here are new UNJURY recipes for fall!

 

Pumpkin Spice Latte

 

Ingredients

1 scoop Vanilla UNJURY

1 tablespoon Canned Pumpkin (not pumpkin pie filling)

¼ teaspoon Apple Pie Spice (cinnamon, nutmeg, allspice)

½ cup Skim Milk¹, Lactose Free Milk, Soy Milk², Rice Milk³

2 teaspoons Splenda or Equal (add more or less to adjust sweetness)

½ cup Water

1 teaspoon Instant Coffee (regular or decaf)

Directions

 

-Hea****er in microwave (below 130 degrees) then mix in instant coffee

 

Add

 

-Coffee (as prepared above), milk, canned pumpkin, Vanilla UNJURY, apple pie spice and sweetener in blender

 

-Blend until combined (about 30 seconds)

 

-Heat in microwave until warm or serve over ice

 

 

Fun Extras

 

-Serve with a cinnamon stick

 

-Top with 1 tablespoon of cool-whip (sugar free or regular) and sprinkle with Apple Pie Spice

 

Nutrition Facts

 

150 calories

24 grams protein

11 grams carbohydrate

9.5 grams sugar

 

1

2

3

 

 

Rice milk may decrease protein and increase carbohydrates and sugars, be sure to check the nutrition information. Soy milk may increase carbohydrates and sugars, be sure to check the nutrition information. To increase calories use 1%, 2% or whole milk. Protein does not change. : ::::

Cinnamon Caramel Coffee

 

Ingredients

1 scoop Unflavored UNJURY

1 cup Water

4 tsp General Foods International Sugar Free French Vanilla Café

2 tsp Sugar Free Caramel Syrup

1/8 tsp Cinnamon

Directions

 

-Measure 4 tsp General Foods International Sugar Free French Vanilla Café into a shaker

 

-In a separate cup measure water and heat in microwave (below 130 degrees)

 

-Add warm water to General Foods International Sugar Free French Vanilla Café and stir

 

-Add 1 scoop Unflavored UNJURY to shaker and shake until dissolved

 

-Add 2 tsp Sugar Free Caramel Syrup to shaker and stir until combined

 

-Add 1/8 tsp cinnamon and stir

 

Nutrition Facts

 

110 calories

20 grams protein

2 grams carbohydrate

2 grams sugar

 

Variations

 

For a richer, sweeter taste try 1 scoop of Vanilla UNJURY in place of Unflavored UNJURY (this will add 20 calories, 4 grams of carbohydrate and 3 grams of sugar)

 

Are you a coffee lover?

Try adding 1 tsp of instant coffee (regular or decaf)

 

Ideas from UNJURY customers

 

Chocolate Java

 

1 scoop Chocolate UNJURY

 

8 oz Coffee (regular or decaf)

 

1 tsp Cocoa Powder

 

Café Mocha

 

1 scoop Chocolate UNJURY

 

8 oz Milk

 

Coffee (regular or decaf) to taste

 

 

Customer Tip for Mixing Protein into Coffee

 

Make a regular cup of coffee, drin****il ½ full. Then add in 1 scoop of protein powder and stir until dissolved. Next, add a little more hot coffee and stir once more. Finally, fill the mug all the way. Enjoy!

 

 

Thank you again for recommending UNJURY to your patients.

 

Please do tell us when your supply of UNJURY samples begins to run low.

 

 

Martha M Krachenfels, MS RD

President

[email protected]

1 800 517 5111

 

(C) UNJURY (R) Protein, 2008

I received this from unjury I am hoping to try it tomorrow morning.
Liz

: : ::

YUMMY! And I have Unjury on hand! Thank you Liz you're a Doll!

OK girl I just made the drink.  It is soooooooooooooooooooooooooooooooo  yummy.
Liz

Found these pumpkin recipes on my quest... not smoothies/lattes but look good!

CRUSTLESS PUMPKIN PIE

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda or to taste 2 tbsp Absolutely Pure Whey Protein Powder


Combine all ingredients and beat until smooth.
Pour into a 9" sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean. Cut into 8 servings.

NUTRITIONAL FACTS PER SERVING: CALORIES 78 FAT 0.2G CHOLES. 1.6MG SODIUM 91MG CARBS 8.6G FIBER 1.3G PROTEIN 9.8G ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


PUMPKIN CHEESECAKE BARS Makes 18 squares; each = 70 calories; 6.5g protein; 7 carbs; 1.7g fat if using a 9 x 13 inch baking pan. Makes 12 squares; each = 105 cal; 9.75 pro; 10 carbs; 2.5 fat if using an 8 x 8 inch baking pan.
1 sprays cooking spray 16 oz fat-free cream cheese 1 cup splendor 2 cup fat-free sour cream 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground ginger 3 large egg(s) 1 cup canned pumpkin Instructions Preheat oven to 325ºF. Coat a 9 X 13-inch baking pan with cooking spray . Place cream cheese in bowl of a mixer fitted with a paddle attachment or beat with an electric mixer until smooth. Add splendor and mix until incorporated. Mix in 1 cup of sour cream until just combined and then add cinnamon, nutmeg, ginger . Add remaining sour cream and mix until just combined. Slowly beat in each egg one at a time until incorporated, and then mix in pumpkin. (Note: For best results, all ingredients should be at room temperature and mixed as little as possible, until each ingredient is just combined.) Pour pumpkin mixture into prepared pan, spread evenly throughout and smooth top. Bake until set at edges, about 30 minutes. (Note: The very center will be a little loose.) Cool completely and refrigerate overnight before cutting into 18 pieces and serving. (I BAKED IT FOR ABOUT 50 MINUTES.)

Did you know that at   http://coffeebean.com/  they have a iced/blended pumkin drink that you can order with the NSA option and then the only sugars in it are from the pumpkin sauce. I am trying to find out from them how many grams of sugar that is, but I don't dump on it and it is the BOMB!!!!
I loved Starbucks pumpkin frapp. preop so thi****s the spot. I don't do even the fapp. lights postop! 

let me know if you try it and what you think! bigg huggs, Becky

I also have this from last year...

Pumpkin Cheesecake

1 store bought graham cracker crust  (optional)
2 pkgs (8oz) FF cream cheese, softened
1/2 C Splenda
2 tsp vanilla extract
1 1/2 C canned pumpkin
1/2 C FF Sour cream  (greek yogurt would up the protein)
4 eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt

1. Preheat oven to 300F.
2. In large bowl, use electric mixer to beat cream cheese, splenda, vanilla extract until fluffy stopping occasionally to scrape the side of the bowl and beaters.
3. Add pumpkin and sour cream mixing thoroughly on medium speed. Add eggs one at a time, mixing between each one. Mix in cinnamon, ginger, nutmeg, cloves & salt
4. Pour batter in cracker crust. Bake 60 to 70 minutes or until a knife comes out clean. Cool 20 minutes before removing from pan. Cover and chill at least 2 hours before serving.

 

 

I got this off the recipe forum--I took it to my Red Hat Luncheon and everyone loved it.  I added the yogurt to give it more protein and changed the spices a bit

Pumpkin Fluff

1 small can pumpkin
1 small box sugar free butterscotch pudding
1 cup Greek yogurt
1 tsp pumpkin pie spice
2 T splenda
1 container sf cool whip

Mix together the first 5 ingredients and then fold in the cool whip. Chill.

Wow!! Perfect, I too have been Jonesing for pumpkin something. These all sound like they might do the trick.
Thanks to all of you.

HUGS
JOY

I LOVE pumpkin! I'm going to print out some of these and I'll add one too.

Pumpkin Protein Bars   3 ½ cups quick cooking oats 1 ½ cups instant nonfat dry milk 4 scoops vanilla protein powder, low carb ¼ cup ground flaxseed meal 2 ½ teaspoons pumpkin pie spice 1 tablespoon Splenda Brown Sugar blend 2 large egg whites, beaten stiff ½ cup Davinci Butter Rum coffee syrup, sugar free ½ cup Davinci Caramel coffe syrup, sugar free ½ cup canned pumpkin, not pumpkin pie mis 1 teaspoon vanilla ¼ cup apple juice   Preheat oven to 325. Prepare a 9x13 baking dish by spraying with Pam, set aside. In a large bowl combine oats, instant milk, protein powder, flaxseed meal, pumpkin pie spice and brown sugar substitute. Stir well to combine. In a separate bowl, whip the egg whites, fold in coffee syrups, pumpkin, vanilla, and apple juice. Add the egg white mixture to the dry ingredients and stir by hand to combine. Pour into prepared pan and smooth top to flatten. Bake 30 minutes, or until top is dry and edges are lightly golden. Remove from oven and cool in pan 10 min. turn onto cookie rack and cool completely. Cut into 12 equal bars and wrap individually. Stores well in freezer. Makes 12 servings.   Notes: I reduced the syrups a little, used about ¾ cup pumpkin and 1/3 cup apple juice. Baked for 25 minutes and they were good….