Happy Thanksgiving! OK, so I’m early, but I’m headed out of town for the holiday and won’t have internet access on the big day. Before we head north, I’m going to share a little gem I’ve been enjoying often but have been selfishly keeping to myself.
I’m sure your jaw dropped when you read the “Skinny” part of the title since I have posted very few healthy or low-calorie recipes in the past several months. Well, believe it or not, despite all the fattening stuff I post on here I’ve been working on losing weight since May and this delicious latte is one of the things that has helped me shed twenty-five pounds along the way.
I’m not a big coffee drinker but I absolutely adore this Pumpkin Spiced Latte and have been making it at least once a week since the beginning of October. It is sweet, spiced with a hint of pumpkin flavor, and it’s soooo wonderful topped with whipped cream or, my recent favorite, gingerbread mallows. For the above photo, I plopped them on top so you could tell what they were, but I prefer to put them in the empty cup, then pour the hot latte on top so that they begin to puff and melt (as in the photo below) and create a gingerbread flavored foam on top that I get a little bit of with each sip.
OK, I’m off to whip one up right now! Today I’m grateful for so many things, including you. Thanks for reading and have a safe and happy Thanksgiving! I’ll see you back here on Saturday when I announce the spices giveaway winner!
3/4 cup fat-free milk
1 tablespoon pumpkin butter
1 teaspoon vanilla extract
1/4 teaspoon pumpkin pie spice
1 teaspoon sugar or sugar substitute (to taste)
1/4 cup strong brewed coffee
fat-free whipped topping or gingerbread mallows
pumpkin pie spice for topping
In a small pan whisk together milk, pumpkin butter and sugar until pumpkin butter is completely dissolved in the milk. Continue whisking and cook on medium until boiling. Remove from heat, stir in vanilla and coffee. Pour into a mug, add desired topping and a dash of pumpkin pie spice. Serve hot.
Nutrition information (calculated without topping, using my own pumpkin butter (26.3 calories per tablespoon), and Splenda): Servings: 1 • Weight Watcher Points: 2 pts • Calories: 102.7 • Fat: 0.4 g • Sodium: 101.5 • Potassium: 418.1 • Carb: 17.8 g • Fiber: 0.5 g • Protein: 6.6 g
1/4 cup Cool Whip Free adds 30 calories, 4 gingerbread mallows adds 45 calories
Recipe source: Gina’s Skinny Recipes