Pumpkin Yogurt Cheesecake Shake

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

Directions:

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.