Raspberry Swirled Lemon Milk Shakes Food

RASPBERRY LEMON SMOOTHIE

Raspberry Lemon Smoothie image

Any time of day, a thick, frosty smoothie bursting with fruit flavour, cold milk and yogurt makes a nutritious snack or part of a balanced meal. This recipe is from the Dairy Board of Canada. Enjoy!

Provided by Nif_H

Categories Smoothies

Time 5m

Yield 4 cups

Number Of Ingredients 5

Ingredients

2 cups milk (any kind)
2 cups frozen raspberries
1/2 cup lemon-flavoured yogurt (nonfat. lowfat, whatever you prefer) or 1/2 cup vanilla-flavoured yogurt (nonfat, lowfat, whatever you prefer)
2 teaspoons lemon zest, grated
2 tablespoons liquid honey (or to taste)

Steps:

In a blender, combine milk, frozen fruit, yogurt and other flavourings (as called for); purée until smooth.
Pour into glasses; serve immediately.

Nutrition Facts : Calories 257.9, Fat 5.7, SaturatedFat 3.4, Cholesterol 21.1, Sodium 75.6, Carbohydrate 48.6, Fiber 5.6, Sugar 37.3, Protein 6

NO CHURN LEMON ICE CREAM WITH RASPBERRY SWIRL

No Churn Lemon Ice Cream with Raspberry Swirl image

Provided by Valerie Bertinelli

Categories dessert

Time 8h25m

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 cup raspberries
1 teaspoon sugar
One 14-ounce can sweetened condensed milk
2 tablespoons lemon zest and 1 tablespoon lemon juice, from 2 lemons
2 cups heavy cream

Steps:

Add the raspberries, sugar and 1 teaspoon of water to a small saucepan and heat over medium-low. Use the back of a wooden spoon to slightly break up the raspberries. Cook, stirring regularly, until the raspberries have completely broken up and are saucy, 3 to 4 minutes. Strain mixture over a bowl slightly pressing the pulp to release as much liquid as possible. Discard the pulp and seeds. Cool liquid completely.
Add the sweetened condensed milk, lemon zest and lemon juice to a large bowl and stir to combine. In a separate large bowl add the heavy cream and whip with a hand mixer until stiff peaks form, about 5 minutes. In batches, delicately fold the whipped cream into the sweetened condensed milk mixture, making sure it's fully incorporated before adding another batch.
Pour half of the whipped cream mixture into a 9-by-5 loaf pan and spoon 1 1/2 tablespoons of the raspberry sauce over the top. Using a wooden skewer or a chop stick, swirl and slightly stir the raspberry sauce into the whipped cream mixture. Top with the remaining whipped cream mixture and spoon another tablespoon of raspberry sauce on top. Once again, swirl the sauce into the whipped cream mixture. Loosely cover the loaf pan with plastic wrap and place in the freezer. Freeze until solid, 6 to 8 hours, preferably overnight. Scoop into bowls and serve.

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