Raspberry Cheesecake Shake recipe

Source: Better Homes and Gardens

Makes 6 servings.

1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces 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)

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.

Nutritional facts per serving: calories: 305, total fat: 15g, saturated fat: 9g, monounsaturated fat: 4g, polyunsaturated fat: 1g, cholesterol: 54mg, sodium: 130mg, carbohydrate: 36g, total sugar: 30g, fiber: 2g, protein: 4g, vitamin C: 3%, calcium: 12%, iron: 2%