Pumpkin Yogurt Cheesecake Shake
The bright orange color of pumpkin shows that it is loaded with beta-carotene, a carotenoid that turns to vitamin A in the body. A diet rich in beta-carotene may reduce the risk of cancer, protect you from heart disease, and even reduce the degenerative effects of aging!
1 can (14oz) pumpkin, chilled
3oz reduced-fat cream cheese
1 container (6oz) low-fat vanilla yogurt
2 cups skim milk
2 Tbsp brown sugar
2 Tbsp Splenda
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/8 tsp nutmeg
6 tsp 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. Yield: 6 servings