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Pumpkin Yogurt Cheesecake Shake

1 (14-ounce) can pumpkin, chilled
3 ounces reduced-fat cream cheese
1 (6-ounce) container lowfat vanilla yogurt
2 cups lowfat milk
1/4 cup brown sugar, firmly packed
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
6 teaspoons 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.

Makes 6 servings.
Yield: 1/6 of the shake, per serving

Nutritional Facts per serving:Calories 150;Total Fat 3.5 g; Saturated Fat 2.5 g; Cholesterol 10 mg; Sodium 135 mg; Calcium 20% Daily Value; Protein 6 g; Carbohydrates 23 g; Dietary Fiber 2 g

Recipe and photograph provided courtesy of 3-A-Day of Dairy. For more delicious dairy recipes, visit 3aday.org.