Raspberry Cheesecake Shake

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1 12-oz. package frozen unsweetened raspberries, thawed

1 3-oz package low fat cream cheese, softened

¼ teaspoon almond extract

1 quart Edy’s Grand Lite or other lite vanilla ice cream

2 12-oz. cans sugar free cream soda

In a blender, combine raspberries, cream cheese, almond extract, half the ice cream, and ½ cup cream soda. Cover and blend until smooth.

Divide mixture among 6 tall 16-oz. chilled glasses.

Add a scoop of remaining ice cream to each glass.

Top each drink with cream soda.

Serve immediately.


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