Pumpkin Cheesecake Smoothie Recipe

Pumpkin puree for Pumpkin Cheesecake Smoothie

March is National Nutrition Month, when the Academy of Nutrition and Dietetics reminds everyone to return to the basics of healthy eating. It is also the time of year when the Academy celebrates expertise of registered dietitian nutritionists as the food and nutrition experts.

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

  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.

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.)

Nutrition Information

Serving size: 1.5 Cups
Serves 2

Calories: 210; Total Fat: 1g; Saturated Fat: 0g; Cholesterol:  5mg; Sodium: 150mg; Total Carbohydrate: 41g; Dietary Fiber: 4g; Protein: 12g.

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