Tastes like a perfect
blend of pumpkin pie and cheesecake in a glass, complete with
garnish of graham cracker crumbs.
Pumpkin Yogurt Cheesecake
- 1 (14-ounce) can pumpkin, chilled
3 ounces reduced-fat cream cheese
1 (6-ounce) container lowfat vanilla yogurt
2 cups lowfat milk
1/4 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 teaspoons graham cracker crumbs, optional
- Place all ingredients (except graham cracker
crumbs) in a blender and blend until smooth.
- Pour into glasses and top each serving
with a teaspoon of graham cracker crumbs, if desired.
Makes 6 servings.
Nutritional Facts per serving (1/6 of recipe):
Calories 150;Total Fat 3.5 g; Saturated Fat 2.5 g; Cholesterol
10 mg; Sodium 135 mg; Calcium 20% Daily Value; Protein 6 g; Carbohydrates
23 g; Dietary Fiber 2 g
Recipe and photograph provided courtesy
of 3-A-Day of Dairy.