Pumpkin Cheesecake Smoothie

Yield: 6 servings

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

Instructions

1.       Place all ingredients (except graham cracker crumbs) in a blender and blend until smooth.

2.       Pour 1/6 of mixture into glasses.

3.       Top each serving with a teaspoon of graham cracker crumbs (optional).

4.       Enjoy!

Nutrition Facts: 150 Calories, 3.5g fat, 2.5g saturated fat, 23g carbohydrate, 6g protein, 15% Daily Value Calcium