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Recipe from the Gastroparesis-Friendly Kitchen. Pumpkin has a moderate amount of fiber but may be well-tolerated in moderation, especially when pureed and thinned.
Ingredients
- ¾ cup almond milk, or more as needed
- ½ cup pumpkin puree
- ½ frozen banana
- 2 tablespoons vanilla protein powder
- 1 teaspoon pumpkin pie spice
Directions
Step 1
Place almond milk, pumpkin puree, banana, protein powder, and pumpkin pie spice in a blender. Blend until smooth, 15 to 30 seconds. If mixture is too thick, add more almond milk or water to achieve desired consistency.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat2g | 8% |
| Cholesterol12mg | 4% |
| Sodium617mg | 27% |
| Total Carbohydrate35g | 13% |
| Dietary Fiber6g | 22% |
| Total Sugars18g | |
| Protein38g | |
| Vitamin C11mg | 54% |
| Calcium206mg | 16% |
| Iron3mg | 14% |
| Potassium619mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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