Raspberry Key Lime Cheesecake Shakes

Thank you to everyone who has sacrificed for our freedoms this Memorial Day.

Last week, my husband and I both saw an article in the paper about milkshakes, and the same recipe caught our eyes: raspberry key lime cheesecake shakes. We knew we had to try that one! So one night after the kids went to bed, we gathered the ingredients (kind of) and got to work.

Raspberry Key Lime Cheesecake Shakes

Servings: 2

Original recipe: 3 ounces cream cheese 1 ounce (2 Tbsp) Key lime juice 1/2 cup fresh raspberries 1 cup vanilla ice cream 1/2 cup light cream

Our variation: 3 ounces cream cheese 1 ounce (2 Tbsp) lime juice 1/2 cup frozen raspberries 1 cup vanilla ice cream 1/2 cup light cream 1 tsp sugar (or xylitol) milk (to desired consistency)

In our variation, we didn't have fresh raspberries available as readily (or maybe cheaply) as frozen ones, so we substituted. That (or maybe the original recipe?) made the milkshake very thick--almost too thick--so I think we'd recommend adding some milk if you're not looking to get a hernia from trying to drink this through a regular straw.

Also, a chunk of cream cheese and a splash of lime juice do not a cheese cake or key lime pie make. Our first taste of the milkshakes were flat-out not sweet. No, not "not sweet enough"--not sweet at all. We added some xylitol, but we'd recommend adding sugar or the sweetener of your preference before blending.

Enjoy!

What are you having for dessert for Memorial Day?

Pina Colada Limonada Sherbet

I was craving some pineapple sherbet last week, so I hit up my favorite recipe site. I liked this fruit sherbet recipe, and decided to have fun with it, since I didn't have any OJ around. The result was tart and tasty!

This is actually TheBittenWord.com's
Elderflower sherbet, but you get the picture.

Piña Colada Limonada Sherbet

• 1 c lemon juice
• 7 oz pineapple juice
• 1 1/2 c sugar
• 9 oz coconut milk
• splash milk
• 1/2 c crushed pineapple

Mix the sugar, juices and milk. Pour into a small ice cream maker and get it going. Wait to add the crushed pineapple until the sherbet has enough "body" to keep pieces from sinking straight to the bottom.

In 20-30 minutes, you have a soft sherbet that's ready to eat! You can also ripen the sherbet in the freezer.

The lemon taste was pretty strong for me, so when I make this the next time, I'm going to try these proportions:

• 1/2 c lemon juice (maybe lime?)
• 1 c pineapple juice
• 1 1/2 c sugar
• 1 c coconut milk
• 1/2 c milk
• 1/2 c crushed pineapple

What's your favorite taste of summer?