Tastes like a perfectblend of pumpkin pie and cheesecake in a glass, complete withgarnish of graham cracker crumbs.
Recipe: Pumpkin Yogurt CheesecakeShake
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
Makes 6 servings.
Nutritional Facts per serving (1/6 of recipe):Calories 150;Total Fat 3.5 g; Saturated Fat 2.5 g; Cholesterol10 mg; Sodium 135 mg; Calcium 20% Daily Value; Protein 6 g; Carbohydrates23 g; Dietary Fiber 2 g
Recipe and photograph provided courtesyof 3-A-Day of Dairy.
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