- 1 cup 2% milk
- 4 ounces 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
Reviews for Lemon Cheesecake Smoothies(0)
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review