Fruit smoothies can be just as refreshing with substitutes. Since you must omit the normal creamy ingredients (milk, sherbet, yogurt), blend your choice of fresh and/or frozen fruits with a small amount of milk substitute (my favorites are soy or almond milks), ice, fruit sorbet and/or fruit juice (V8 fusion juices add a lot of great flavor and nutrition).
Gooey goodness. With dark chocolate chips Pumpkin Cookies Preheat OVEN to 350 degrees. Cream together: 1/2 cup margarine, softened 1 1/2 cups white sugar Add and beat together: 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract Combine with: 2 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg (OR replace with pumpkin pie spice) 1/2 teaspoon ground cloves (OR replace with pumpkin pie spice) 1/2 teaspoon salt Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle icing with fork. Icing Combine, add milk as needed to achieve drizzling consistency: 2 cups confectioners' sugar 3 tablespoons soy, rice or almond milk 1 tablespoon melted margarine 1 teaspoon vanilla extract Cooling, before putting on icing
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