- 1 cup 2% milk
- 4 ounces PHILADELPHIA® Cream Cheese, softened
- 1-1/2 cups lemon sherbet
- In a blender, combine milk and cream cheese; cover and process until smooth. Add sherbet; cover and process until smooth. Pour into chilled glasses; serve immediately. Yield: 2 servings.
Originally published as Lemon Cheesecake Smoothies in Smoothies & Other Beverages 2008 2008, p29
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