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Recipe: Pumpkin Yogurt Cheesecake Shake

Beverages
PUMPKIN YOGURT CHEESECAKE SHAKE

1 (14 ounce) can pumpkin puree, chilled (not pie filling)
3 ounces reduced-fat cream cheese
1 (6 ounce) container lowfat vanilla yogurt
2 cups lowfat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 teaspoons graham cracker crumbs (optional, for garnish)

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

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

Source: 3-A-Day of Dairy
MsgID: 1110624
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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