Thanksgiving Dairy Shake

I'm not suggesting that any recipe can take the place of the traditional Thanksgiving  pumpkin pie topped with whipped cream or ice cream, but you may want to ease into the holiday  season with Pumpkin Cheesecake Shake.  It meets one of my most important   requirements for a busy schedule---easy!

You'll find Pumpkin Cheesecake Shake  and other delicious, nutritious dairy recipes at DairyMakesSense.


Pumpkin Cheesecake Shake


Ingredients:

1 can (14 ounces) pumpkin,chilled
3 ounces reduced-fat cream cheese                        
1 container (6 ounces) low-fat  vanilla yogurt
2 cups low-fat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs,optional



Preparation:

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.

Servings: 6

Dairymom Approved Pumpkin Pie Squares

Happy Fall, Ya'll!

If you love the smell of pumpkin pie  but don't like making pie or just don't have enough hours in your day for pie baking---this is the recipe for you!  As we transition from fall into winter, my thoughts turn to the holiday gatherings with friends and family that always include our favorite foods.

Pumpkin Pie Squares is a favorite of mine that was shared by a nursing friend many years ago. It's a Dairy Farm  Mom Approved recipe that you can find at DairyMakesSense with a lot of other great recipe ideas.


Pumpkin Pie Squares with Cinnamon Sugar Yogurt Topping

Ingredients

Crust:
1 cup graham cracker crumbs
1/2 cup old fashioned oats
1/4 cup brown sugar
1/4 cup butter,melted
2 tablespoons low-fat milk
Cooking spray

Filling:
2 cups canned pumpkin
2 eggs
3/4 cup sugar
3/4 cup low-fat vanilla yogurt
1/2 cup low-fat milk
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/4 teaspoon salt
1/2 cup pecans,chopped

Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1 cup plain nonfat yogurt

Preparation:
Preheat oven to 350 F. In a large bowl, mix together graham cracker crumbs ,oats,
brown sugar, butter, and 2 tablespoons milk. Press into a thin layer in a 9x13-in.pan greased with cooking spray. Bake for 10 minutes.

While the crust is baking, in another bowl, beat together pumpkin through salt. Pour over crust and bake for 40 minutes or until set. Sprinkle pecans over pumpkin filling and bake another 10-15 minutes or until center is set. Cool slightly in pan.

Mix together sugar and cinnamon. Mix in yogurt. Top each square with one tablespoon of yogurt topping.

Healthy Halloween Snack

 'Tis the season for pumpkins and all kinds of pumpkin recipes to try! While doing a little recipe surfing, I found this Dairy Mom approved Pumpkin Cheesecake Shake that looks perfect for healthy Halloween  snacking or a special treat with family and friends.

Pumpkin Cheesecake Shake

Ingredients

1 can (14ounces) pumpkin,chilled
3 ounces reduced-fat cream cheese
1  container (6ounces) low-fat vanilla yogurt
2 cups low-fat milk
1/4 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs,optional

Preparation:
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.


You can find other nutritious recipes and information about dairy at Dairy Makes Sense.