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.
Ingredients
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
Directions
- Combine all the ingredients except the nutmeg in a blender or food processor.
- Blend until smooth.
- 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.)