Beverages

Blueberry Cheesecake Smoothie

(8)

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photo by:

kraft

i love it

posted by

kylierocks

on 4/15/2011

time

prep:

5 min

total:

5 min

servings

total:

2 servings, about 1 cup each

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What You Need

1/2

cup milk

oz. PHILADELPHIA Cream Cheese, cubed

cup blueberries

Tbsp. plus 1-1/2 tsp. sugar

1/2

cup ice cubes

Make It

BLEND first 4 ingredients in blender until smooth.

ADD ice; blend until thickened. Serve immediately

Kraft Kitchens Tips

Strawberry Cheesecake Smoothie

Prepare as directed, substituting strawberries for the blueberries.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

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Tuesday722

posted:12/26/2011

Loved it! Also, I substituted the blueberries the second time I made it and it was delicious with other frozen fruit!

kylierocks

posted:4/15/2011

i love it

a cook

posted:7/20/2010

I used low fat milk and low fat cream cheese, splenda instead of sugar and raspberries. Once fresh peaches are available, I will make this again.

luckylove

posted:3/6/2010

I made this recipe with blackberries and doubled the recipe. I thought it was very good. I would make this recipe again.

pratt234

posted:8/16/2009

I made this for the kids and I, it was okay. It had kind of a wierd taste to it, nothing like blueberry cheesecake. It was very thick. I would not make this one again, to me it was a waste of good blueberries.

ryansgirl10-08

posted:8/1/2009

I was hoping for something light and fruity, but it was very thick. I would probably use less cream cheese.

AlabamianAmy

posted:7/20/2009

This is pretty good. It was a great way to use our leftover blueberries after making the Berry Patriotic Cupcakes. I would definitely add more sugar next time though.

a cook

posted:3/15/2009

I used honey instead of sugar and it tasted great. The small amount of cream cheese makes this so delicious! It turned out great.