Caramel Apple Smoothie

I have a yummy caramel apple smoothie to share with you guys today. Yes, I know it’s fall and y’all are drinking everything warm now, but I just had to try this recipe.  It sounded so good and I finally had everything I needed for it.  I am so glad I did, too. It’s delicious!. Just bundle up in a blanket and try it! You won’t be sorry, I promise! And since it was so good, I had to share it with all of you!

As you can see from the photo, I did not peel my apple. You can if you like. It’s up to you. I washed my apple well before cutting it up. I just cut it into large chunks before throwing it into the blender.

Caramel Apple Smoothie (Click HERE to print recipe)

Get This:

• 1 medium apple (or 1/2 c. unsweetened apple sauce), washed, cored and cut into large chunks
• 1/2 c. 1% cottage cheese (or non-fat cottage cheese)
• 1/4 c. water
• 1 t. vanilla
• 1 t. caramel extract
• pinch of salt
• pinch of cinnamon
• 1/2 t. xanthan gum
• truvia, xylitol, erythritol to taste
• 8 ice cubes

Do This:

1. Toss everything into the pitcher of your blender and pulse to get started.
2. Blend til smooth.
3. Top with low-fat or non-fat whipped cream if you wish.
4. Enjoy!

I thought leaving the peel on the apple made this caramel apple smoothie beautiful and added depth of color AND flavor. If you don’t like the idea of that, feel free to peel your apple. For all my THM ladies, this is an ‘E’ so make sure you keep your fat to 5g or less!

Live, laugh, love and be kind!  xoxo

Pumpkin Cheesecake Smoothie

This is my version of a THM pumpkin cheesecake smoothie.  It’s pretty tasty and it’s got almost a full cup of the super-food pumpkin in it so it’s good for you!

The bonus… it tastes a little bit like cheesecake! Om nom nom…

Pumpkin Cheesecake Smoothie ‘Shake’ (Click HERE to print recipe)

Get This:

• 3/4 c. unsweetened vanilla almond milk
• 1 T. vanilla
• 1/2 c. pumpkin puree (NOT pumpkin pie filling)
• 3/4 c. 1% or non-fat cottage cheese
• 3 oz. Neufchatel or non-fat cream cheese
• 3-4 T. stevia, truvia or sweetener of choice
• 1 1/2 t. pumpkin pie spice
• 4-6 ice cubes
• Whipped topping for the top if desired

Do This:

1. Add ingredients, except whipped topping, in order given to the pitcher of your blender.
2. Blend until smooth, scraping sides of blender as needed.
3. Pour into a large jar or fancy glasses.
4. Top with whipped topping and a sprinkle of pumpkin pie spice or cinnamon if desired.

The original pumpkin cheesecake smoothie recipe called for 1/2 c. 0% non-fat greek yogurt and 1/2 c. 1% cottage cheese. I didn’t care for the zing of the yogurt. If you like that or it doesn’t bother you, feel free to sub 0% non-fat greek yogurt for half of the cottage cheese.

This is a great snack or even meal replacement. Makes a great breakfast.

Live, laugh, love and be kind!  xoxo