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Pumpkin Cheesecake Smoothie

by Catherine Hoffmann, MS RD

Servings: 2 (1.5 Cups Per Serving)
Prep Time: 5
Nutrition Facts
Serving Size 1.5 Cups
Amount per serving
Calories 210
% Daily Value*
Total Fat 1g 
 Saturated Fat 0g 
Cholesterol 5mg 
Sodium 150mg 
Total Carbohydrate 41g 
 Dietary Fiber 4g 
Protein 12g 

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

The vanilla yogurt makes this smoothie taste like pumpkin cheesecake. You'll think it should be in a pie shell.


1 cup canned pumpkin
1 cup low-fat vanilla yogurt
1 cup fat-free milk
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
2 teaspoons sugar
sprinkle of nutmeg


  1. Combine all the ingredients except the nutmeg in a blender or food processor.
  2. Blend until smooth.
  3. Pour into a glass and garnish with a sprinkle of nutmeg.

Cooking Tip

For a nuttier taste and another burst of nutrition, add ¼ cup toasted wheat germ to the blender. (Calories increase to 270 per serving and fiber bumps up 1 gram.)
Rate this article:  Average 4 out of 5

About the author:

Catherine F Hoffmann MS RD

Catherine Hoffmann, MS RD

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.




  • Cook healthy

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