[Flo]

UPDATE: RECIPE CORRECTED .. George is right as always.

.Sorry guys.The numbers are for splenda and half and halfbut just delish.


Pumpkin Frappe

Tastes like pumpkin pie in a glass..
make 2 small- medium servings. .

Nutritional Info
Fat: 4.7g
Carbohydrates: 6.4 net
Calories: 62.7
Protein: 1.4g

Ingredients
Place ingredients in blender jar in this order:
1/2 cup pre-made coffee . espresso is good choice.
2 cups ice cubes (14 to 17 each)
1/4 cup splenda
3 tablespoons canned pumpkin puree
1/2 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1/3 cup half and half or unsweetened soy milk.
OPTIONAL:
Whipped cream on top w sugar free carmel sauce swirl.

Directions
All all ingredients into strong blender jar and Hit pulse several time to break up the ice and hit Blender and let it blend until smooth..

Best in a glass w a spritz of Whipped Cream on top and a swirl of Sugar Free Carmel Sauce.. on top

Number of Servings: 2
_________________

[crazywoman]

You do realize that brown sugar Splenda is 1/2 sugar don't you!
Even if you do, some don't realize it. That would be too much sugar (not to mention the pure brown sugar you posted) for most of us on low carb.

Subs for the brown sugar could be: brown sugar twin, Whey low gold (if you use Whey Low), or even a tiny amount of Black strap molasses (not regular molasses).
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[George_Stella]

Cool recipe Flo and I would just eliminate the brown anything and use all Splenda. And definately NOT use evaporated milk and oopt for half and half or "unsweetened" soy milk.

The flavor will be fine w/o the brown sugar as the basis for this is the pumpkin pie (spice) and coffee flavors. Thanks!
Geo
_________________
Starting: 467 Current: 205 Goal: 190
My Profile

[Flo]

Thanks George, I made the corrections to the recipe as you recommended..

Billie... no i was NOT aware that Brown sugar splenda was brown sugar..

when am I going to learn to READ every blasted label... I did a similar thing a few weeks ago. went to local Publix and bought the ' cheaper' Publix splenda..assumeing it was the store brand of splenda.....NOT
. well after I got home just happend to look on the box.. and it wasn't splenda but Fructose, Glucose and splenda.. I gave it away to someone that doesn't follow our plan...
_________________

[crazywoman]

Glad I told you then! Sometimes people know it, and use it anyway. But I know that many still do not know. It is half Splenda, and half real brown sugar. That surprises me about the Publix brand being different. Most of the store brands are just a generic of Splenda. I've never even seen a Publix store, tho I have seen it mentioned on here and other sites quite often.

I'm not a huge pumpkin pie fan, so recipe is not one I'll be likely to try. But ya never know. But IF I did, I'd have to cut way back on the spices (one of the reasons I'm not a huge pumpkin pie fan, is the spices are usually much too strong for me) But I know that people who do like it, will probably love this recipe.

I had thought that about the evaporated milk, but had failed to mention that. Again IF I made it, I'd probably use a little cream instead. You wouldn't need as much cream as the half & half or even soy.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.