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Pumpkin Yogurt Cheesecake Shake recipe

Pumpkin Yogurt Cheesecake Shake.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

  • Place all ingredients (except graham crackercrumbs) in a blender and blend until smooth.
  • Pour into glasses and top each servingwith 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; 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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