Best Raspberry Swirled Lemon Milk Shakes Recipes

CREAMY LEMON MILK SHAKES

Creamy Lemon Milk Shakes image

Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. -Carol Gillespie, Chambersburg, Pennsylvania

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 tablespoons crushed lemon drop candies
1 teaspoon sugar
1/2 small lemon, cut into six slices, divided
1/2 cup 2% milk
2 cups vanilla ice cream
2 cups lemon sorbet
3 ounces cream cheese, softened
2 teaspoons grated lemon zest
1/2 teaspoon vanilla extract

Steps:

In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of four glasses; dip rims into candy mixture., Place remaining ingredients (minus lemon slices) in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

Nutrition Facts :

RASPBERRY SHAKE

Raspberry Shake image

The best raspberry shake you'll ever have! So easy to throw together and totally delicious!

Provided by Pretty Providence

Categories Dessert

Time 5m

Number Of Ingredients 3

Ingredients

6 oz Fresh Raspberries
2.5 cups Vanilla Ice Cream
1 Cup Milk

Steps:

Add milk, ice cream and berries to the blender.
Blend until smooth and serve immediately.

Nutrition Facts : Calories 435 kcal, Carbohydrate 55 g, Protein 11 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 79 mg, Sodium 185 mg, Fiber 7 g, Sugar 45 g, ServingSize 1 serving

RASPBERRY SWIRLS

Raspberry Swirls image

My mother-in-law shared the recipe for these old-fashioned cookies. Swirls of raspberry jam give them a yummy Yuletide twist. -Marcia Hostetter, Canton, New York

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 11

Ingredients

1 cup butter, softened
2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
3-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 jar (12 ounces) seedless raspberry jam
1 cup sweetened shredded coconut
1/2 cup finely chopped pecans

Steps:

Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, combine flour, baking powder and salt; add to creamed mixture and mix well. Cover and chill at least 2 hours. , Divide dough in half. On a lightly floured surface, roll each half into a 12x9-in. rectangle. Combine the jam, coconut and pecans; spread over rectangles. Carefully roll up, starting with the long ends, into tight jelly rolls. Wrap in plastic. Refrigerate overnight or freeze for 2-3 hours. , Preheat oven to 375°. Cut into 1/4-in. slices; place on greased baking sheets. Bake until lightly browned, 10-12 minutes. Cool cookies on wire racks.

Nutrition Facts : Calories 141 calories, Fat 6g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 112mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.