Blueberry Cheesecake Shake

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Servings: 1

Any number of substitutions may be made for the blueberries in this recipe, to make a variety of cheesecake shakes: strawberry, tart cherry, raspberry, etc.

Ingredients

3 tablespoons Organic Valley Cream Cheese, softened
³⁄₄ cup Organic Valley Vanilla Soy (or Original Soy, or Organic Valley Milk)
1 cup blueberries (fresh or partially thawed)
¹⁄₈ teaspoon vanilla extract
1 cup vanilla frozen custard

Directions

Combine cream cheese, soy or milk, blueberries, and vanilla in a deep bowl or the blending container of an immersion blender. Blend until smooth.

Add frozen custard; use an up-and-down motion to blend mixture until smooth. (If you are doubling the recipe, use a stand-up blender.) Serve immediately.