We have a few raspberry bushes in our backyard. If my grandchildren don't get the berries first, I use them in recipes like this one. Of course, the kids love the mellow flavor of these shakes. So either way, they win! —Jacquie Adams, Colquitlam, British Columbia
- 2 cups (16 ounces) lemon yogurt
- 1-1/2 cups fat-free milk
- 1 cup unsweetened raspberries
- Sugar substitute equivalent to 2 tablespoons sugar
- Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 4 servings.
Originally published as Berry Yogurt Shakes in Light & Tasty June/July 2001, p43
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