Pumpkin Cheesecake Shake
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
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.