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Raspberry Cheesecake Shake
Ingredients
-
1
12 ounce package frozen unsweetened red raspberries, thawed
-
1
3 ounce package cream cheese, softened
-
1/4
teaspoon almond extract
-
1
quart vanilla ice cream, softened
-
2
12 ounce cans or bottles cream soda
-
Fresh raspberries (optional)
Directions
1. 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.
2. 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)
- Servings Per Recipe 6,
- Calories 305,
- Protein (gm) 4,
- Carbohydrate (gm) 36,
- Fat, total (gm) 15,
- Cholesterol (mg) 54,
- Saturated fat (gm) 9,
- Monosaturated fat (gm) 4,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 30,
- Vitamin A (IU) 534,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 130,
- Potassium (mg) 192,
- Calcium (DV %) 121,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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