Lemon Cheesecake Smoothies Recipe
—Taste of Home Test Kitchen, Greendale, Wisconsin
- 1 cup 2% milk
- 4 ounces cream cheese, softened
- 1-1/2 cups lemon sherbet
- 1. 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.
1 cup equals 418 calories, 24 g fat (15 g saturated fat), 72 mg cholesterol, 280 mg sodium, 41 g carbohydrate, 4 g fiber, 10 g protein.
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