Friday, October 25, 2013

It's friday - let's cozy up with something seasonal and delicious. 

Skinny Pumpkin Spice Latte
via Yummy Mummy Kitchen 

Pumpkin Whipped Cream: makes about 25 (2.5 tablespoon servings) 
1/3 cup canned pure pumpkin (not pumpkin pie mix)1/4 teaspoon pumpkin pie spice10 ounces TruWhip

Place pumpkin and pumpkin pie spice in the bowl of a mixer. Beat until combined and smooth. Add the whipped topping and beat in just until combined. Transfer to a 11x7 inch baking dish coated with cooking spray. Alternatively an 8-inch or 9x13-inch baking dish could be used. Cover with plastic wrap and keep in the freezer until ready to use. 
To make lattes:
8 ounces brewed coffee (or 1 -2 espresso shots) 
1/4 cup warmed low-fat milk (or however much milk you like)
Stevia to taste  

Add milk to your coffee and sweeten to taste with stevia or your favorite sweetener. Top with pumpkin whipped topping from the freezer.  Sprinkle with pumpkin pie spice or sprinkles, if desired. 

And if you still feel the need to booze it up - just add some whiskey. :-) 

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