SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Raspberry Cheesecake Shake

Makes: 6 servings
Prep 10 mins
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,
  • cal. (kcal) 305,
  • Fat, total (g) 15,
  • chol. (mg) 54,
  • sat. fat (g) 9,
  • carb. (g) 36,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 30,
  • pro. (g) 4,
  • vit. A (IU) 534,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 130,
  • Potassium (mg) 192,
  • calcium (mg) 121,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe