Pumpkin Pie Breakfast Smoothie - Gluten Free

1 cup canned pumpkin purée
1/3 cup sweetened dried cranberries
3/4 cup water
1 (7 oz) Fage Total 2% Plain Greek yogurt
DLM Pumpkin Pie Spice to taste

Measure pumpkin purée into a small bowl. Measure cranberries into a separate small bowl; bring water to boil and pour over cranberries, set aside to cool. After the cranberries have absorbed most of the liquid and have cooled to room temperature; refrigerate both the cranberries and pumpkin overnight. Add yogurt, pumpkin, and pumpkin pie spice if desired to blender jar. Drain the cooled cranberries and save the liquid. Process; add reserved liquid to desired consistency and reprocess.

Makes 1 serving
Prep Time: 5 Minute

Per serving: 375 calories; 4g total fat; 3g saturated fat; 10mg cholesterol; 76mg sodium; 61g total carbohydrates; 6g dietary fiber; 22g protein;

Allergy Warning: Contains milk