PUMPKIN YOGURT CHEESECAKE SHAKE
From St. Louis District Dairy Council

Ingredients:
1 can (14 ounces) pumpkin, chilled
3 ounces reduced-fat cream cheese
1 container (6 ounces) lowfat vanilla yogurt
2 cups lowfat 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.