This was a start of the summer treat for my kids. It turned out with a beautiful pink color that would make a great drink for a girls summer party. Frosty pink happiness!
I keep cranberries in my freezer year round, because I love their tartness and they freeze so well. And then I always have cranberries to make Cranberry Coffee Cake or Cranberry Spice Granola or good old fashioned cranberry relish, which should not be relegated to just the Thanksgiving table.
I remembered years ago I tore a page out of Family Fun for a cranberry milkshake. I thought it was a little strange, but why not? Today was finally the day to make them. All the kids liked the recipe, since ice cream before dinner is a big deal. I think next time I'll actually make them with ricotta cheese instead of the cream cheese. I also used sweetened almond milk which I think added another layer of flavor, but you could use the original plain milk.
Cranberry Cheesecake Shakes
1 c cranberries
1 1/2 c almond milk
2 tsp vanilla
3 oz cream cheese or ricotta cheese
vanilla ice cream
Put the cranberries and milk in the blender. Pulse until smooth and a beautiful pink. Add vanilla and cheese, pulse again. Add enough ice cream to fill the blender and make a thick rich shake.
You could also add some vanilla whey protein powder to this one easily.
I always forget to buy extra cranberries during the holidays and then "Doh!" you can't buy them anymore. This sounds delicious! Happy Summer, whoo hoo!!!
ReplyDeleteyummy I also freeze extra cranberries. I hope I still have some. Love for you to share this on Friday Food Frenzy when you get a chance! http://wp.me/p3wIZX-yF Hope to see you there!
ReplyDeleteooh yum!!! Thanks so much for linking up to Friday Food Frenzy!
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