Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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.
Beer makes batters better, meat more tender, and sauces more flavorful.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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.