Many of you have been asking me for the recipe I just featured on Daytime, so here it is, courtesy of my friends at the National Dairy Council.

Pumpkin Yogurt Cheesecake Shake

Makes 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

1 can (14 ounces) pumpkin, chilled
3 ounces reduced-fat cream cheese
1 container (6 ounces) lowfat vanilla yogurt
2 cups lowfat milk
1/2 cup brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 teaspoons graham cracker crumbs, optional

Directions

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.

Nutrition 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