Ginger Snap Pumpkin Smoothie

At our house, we LOVE Autumn!  Bulky sweaters, brisk days, and the sound of leaves crunching under our feet as we walk.  Of course, me being a foodie and all, I love all of the yummy fall flavors!

I'm sure most of you have been hitting your neighborhood coffee shops for your fall drink fix, but I'm not a coffee drinker.  When Joe brought home some pumpkin pie flavored yogurt the other day, I knew I just had to turn that into a smoothie!  The result?  This creamy smoothie is  perfect for breakfast or lunch or even as an alternative  to pumpkin pie for dessert!

Ginger Snap Pumpkin Smoothie 

Ingredients:  

• 4 oz. container of pumpkin pie yogurt (discard the "pie crust" crumbles)
• 1/4 cup Plain, fat free Greek Yogurt 
• 1/4 cup skim milk 
• 1 frozen banana, cut into chunks
• 1/4 cup crushed ginger snap cookies + additional for garnish
• 5 ice cubes

To prepare:  

• Combine ingredients in blender pitcher and blend until smooth and creamy.  
• Pour into glass.  
• Garnish with crushed ginger snap cookies. 
• Add a straw and enjoy!  

Notes: 

• I crushed about five smaller sized ginger snaps before making my smoothie.  I still had some crushed cookies left after preparing my smoothie.  
• I crushed the cookies using the same method that I used when I crushed the Whoppers Candy for my Whopper of a Smoothie!  Alternately, you could probably just toss the whole cookies into the blender with the other ingredients.  

I made this smoothie for myself for breakfast over the weekend and LOVED it!  I was having a difficult time concentrating on taking photos of the finished product because I really just wanted to devour it right away!  While I sipped this for breakfast, I realized that if I had this instead of pie for dessert, I'd be totally satisfied and not feel as if I was depriving myself of dessert!  In fact, I'd even splurge and allow myself a dollop of whipped cream on a special occasion!