I’m coming into my 2nd trimester and all I can think of is pie! (…and cake and ice cream and cookies and, well, you get the picture).

Unlike my first pregnancy I am not trying to gain 70 pounds again so I had to take matters into my own hands. It was definitely time to make some healthy smoothies that tasted like sweet delights, without the calorie and high fat content.

Last week I had to indulge my inner Girl Scout and make a healthy Thin Mint Smoothie but this week I’ve been craving something a little creamier and sweeter. Pie was definitely on the brain so I thought I’d have a little fun and make my version of a liquid banana cream pie.

To get the full recipe head over to my guest post: Banana Cream Pie Smoothie on MyCookingSpot.com.

Smoothies will definitely be on the menu for the next 6 months, so if you have any recipe suggestions, please leave them in the comments below.

Having a hard time finding the recipe? I’ve posted it below for you too!

Banana Creme Pie Smoothie

Ingredients:

• 1.5 bananas, frozen
• 1 cup almond/coconut blend milk, unsweetened
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon, plus extra for topping
• 1/4 teaspoon ground nutmeg
• 2 graham crackers (I used Marilyn’s gluten-free gourmet grahams)
• 1/2 dropper liquid stevia
• coconut whipped cream, dollop for topping

Directions:

1. In blender add frozen bananas, milk, all spices, vanilla extract, graham crackers, and stevia and mix well.
2. Top with dollop of coconut whipped cream and a dash of cinnamon & enjoy!