PUMPKIN PIE LATTE

If you enjoy the popular festive drinks but worry about fat and sugar, make your own. I devised this for diabetics from a TOH recipe I saw.

2 cups 2% milk (skim or 1% may be used)
2 tablespoons canned pumpkin puree
2 tablespoons Splenda Granular or 1 to 2 packets (or equivalent of your choice of sugar substitute)
2 tablespoons vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 cup hot brewed Easy Espresso
Whipped cream, additional pumpkin pie spice and ground cinnamon, optional for garnish

In a small saucepan, combine the milk, pumpkin and Splenda; cook and stir over medium heat until steaming. Remove from the heat; stir in vanilla and pie spice. Transfer to a blender; cover and process for 15 seconds or until foamy.

Pour into two mugs; add espresso. Garnish with whipped cream and spices if desired.

Yield: 2 servings.

FILE PHOTO