Raspberry Cheesecake Shake
12 ounce package frozen unsweetened red raspberries, thawed
3 ounce package cream cheese, softened
teaspoon almond extract
quart vanilla ice cream, softened
12 ounce cans or bottles cream soda
Fresh raspberries (optional)
- In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.
- Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately. Makes 6 servings.
Nutrition Facts(Raspberry Cheesecake Shake)
- Per serving:
- 305 kcal cal.,
- 15 g fat
- (9 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 54 mg chol.,
- 130 mg sodium,
- 36 g carb.,
- 2 g fiber,
- 30 g sugar,
- 4 g pro.
- Percent Daily Values are based on a 2,000 calorie diet