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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 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. 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.