| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

CooksRecipes.com, where you'll find Recipes for Every Cook!

Appetizer Recipes
Bar & Brownie Recipes
Beef & Veal Recipes
Beverage & Drink Recipes
Bread Recipes
Breakfast Recipes
Cake & Frosting Recipes
Candy Recipes
Chicken Recipes
Cookie Recipes
Dessert Recipes
Ground Meat & Sausage
Holiday Recipes
International Recipes
Lamb Recipes
Pet Recipes
Pie & Pie Crust Recipes
Pork & Ham Recipes
Salad & Dressing Recipes
Sandwich Recipes
Sauce & Condiment Recipes
Seafood & Fish Recipes
Sidedish Recipes
Soup & Stew Recipes
Special Diets Recipes
Turkey Recipes
Vegetarian Entree Recipes
Wild Game Recipes

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
  1. Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth.
  2. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.

Makes 6 servings.
Yield: 1/6 of the shake, per serving

Nutritional Facts per serving: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. For more delicious dairy recipes, visit 3aday.org.

| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Copyright © 1999 - 2008 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating