A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blueberry Shake
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- #6965
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1/8 teaspoon ground nutmeg
3/4 cup half-and-half cream or milk
1 cup vanilla ice cream or reduced-fat vanilla ice cream
1 cup fresh or frozen blueberries
2 tablespoons sugar
1/2 teaspoon vanilla extract
directions
Combine nutmeg, half-and-half or milk, ice cream, blueberries, sugar and vanilla in blender. Blend until frothy, scraping down sides of blender occasionally.
Pour into chilled glasses. Serve immediately.
added by
somethingnew
nutrition data
343 calories, 18 grams fat, 42 grams carbohydrates, 5 grams protein per serving. This recipe is low in sodium.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
July 15, 2013
I omitted the nutmeg, used fat free half and half and lowfat ice cream and frozen blueberries and splenda with some sugar free vanilla syrup instead of the extract. To further reduce calories I might use protein powder and ice in place of the ice cream. Love the blueberry flavor.
April 12, 2010
Very good and very tasty. Nice work.
April 18, 2008
This recipe was very good. You could really taste the nutmeg, which gave it a bit of a kick. I'm not sure the sugar is necessary and I'll leave it out next time. This recipe makes two small milkshakes. I would double it in the future for two 16-oz servings.