Tastes like a perfect blend
of pumpkin pie and cheesecake in a glass, complete with garnish
of graham cracker crumbs.
Pumpkin
Yogurt Cheesecake Shake
- 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.
