Pumpkin Yogurt Cheesecake Shake
Tastes like two desserts in a glass, pumpkin pie and cheesecake, complete with garnish of graham cracker crumbs.
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.
Tip: Whole milk products may be used for this recipe, if desired.
Nutritional Information 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.