- 2 cups canned pumpkin
- 1/2 cup vanilla soy milk
- 1/2 cup vanilla yogurt
- 1 tablespoon pumpkin spice
- 1/2 lemon, juiced
- 1 dash vanilla extract, plus 2 dashes
- 1 1/2 cups crushed ice
- 1 naval orange
- 1 cup low-fat whipping cream, plus garnish
- 5 teaspoons powdered sugar
- Cinnamon sticks, for garnish
In a blender, combine pumpkin, soy milk, yogurt, pumpkin spice, juice of half a lemon, and 1 dash of vanilla extract. Blend together until smooth, and begin adding the ice while continuing to blend. When mixture is thick and creamy, stop and hold in refrigerator at least 30 minutes. Cut off the top 1/3 of the orange. Remove the inside of the orange and reserve the rind. In a medium mixing bowl, combine cream, powdered sugar, and the remaining vanilla extract; then whip on high until a stiff peak forms. Transfer the smoothie into the orange rind, and garnish with whipped cream and cinnamon sticks.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Copyright 2002, Brian Duffy, All Rights Reserved