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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!

Serves: 1/6


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 


  1. Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth.
  2. Pour into glasses and top each serving with a teaspoon of graham cracker crumbs, if desired.  Yield: 6 servings