My Skinny Recipe for Starbucks Pumpkin Spice Latte Print Friendly Starbucks Pumpkin Spice Latte is back and so is my skinny one! It’s smooth, sweet-yet-spicy flavor is the perfect treat this time of year. I figured out a skinny home recipe that taste pretty darn good! No fancy equipment needed either. If you’ve got a blender or wire whisk you can whip up this dreamy, hot drink. The skinny for 1 latte, 69 calories, 1g fat and 2 Weight Watchers POINTS. This includes light whipped cream. Leave off the whipped cream and it’s 1 Points Plus. Make a steaming cup, sit back and enjoy! Prep Time: 10 minutes Ingredients for Pumpkin Latte: ½ cup fat-free milk ½ tablespoon canned pumpkin, see storage tip 1 package sugar substitute, such as Stevia or Splenda or 1½ teaspoon sugar, if desired ½ teaspoons vanilla extract ¼ teaspoon pumpkin pie spice, plus more to garnish ½ cup of strong brewed hot coffee Ingredients for Topping: 2 tablespoons light whipped cream Dash of pumpkin pie spice or cinnamon Instructions 1. In a saucepan, whisk together milk, pumpkin, sugar substitute and cook on medium heat, stirring until steaming. Remove from heat, stir in vanilla and pumpkin pie spice. Transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it. Just whisk the mixture continuously with a wire whisk until foamy. 2. Pour into a large mug. Add the hot coffee on top. Top with 2 tablespoons whipped cream and sprinkle with a little pumpkin pie spice or cinnamon on top. 3. Drink immediately. Makes 1 serving Food Facts Starbucks Pumpkin Spice Latte is super popular this time of year. Back for its 10th anniversary, it’s the company’s most popular seasonal beverage of all time, having purchased more than 200 million beverages since it was first introduced in 2003. Storage Tip Transfer canned pumpkin from an opened can into a refrigerator-safe container that is not made of metal. Seal the container tightly either with its own lid or with plastic wrap. Store the container in the refrigerator. Use within five days. Discard any remaining leftover canned pumpkin after five days in the refrigerator. You can freeze leftover canned pumpkin. Here’s a couple things to avoid freezer burn: Use zip-lock bags made for freezing. After filling the bag try to remove as much air as possible. If you use a container make sure to only fill it ¾ full and cover it with wax paper or plastic wrap before adding the lid. Pumpkin has a lot of water so it will expand when frozen. Weight Watchers (old points) 1 (with light whipped cream) Weight Watchers POINTS PLUS 1 (without the 2 tablespoons light whipped cream) Weight Watchers POINTS PLUS 2 (includes 2 tablespoons light whipped cream)
Posted on: Tue, 24 Sep 2013 03:07:42 +0000
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