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Raspberry Cheesecake Shake

Lately I have been thinking about cheesecake.  Cheesecake is one of those dishes that I love with every bite and calorie but it's one of those desserts that should be applied directly to  my hips, but, thighs and the back of my arms.  I've had made a 'healthy' - less fat cheesecake in the past and while it tastes good I can't just stop at one piece (It will call my name after I eat the first piece until it's all gone) so what is a person to do?  I decided to try to make a healthy version of cheesecake that's quick, easy, healthy and hits that cheesecake flavor without busting out a ton of kitchen equipment (and lets not forget the bonus of no tempting left overs).  For me it 'hit the spot' but for you it may not. My taste buds are accustomed to not eating lots of sugar so a little bit of stevia or honey goes a long way.

So here is my recipe (I may be tweaking this as I make them every so often and I will update this recipe as it may change).

Ingredients to be put in blender:
2 TB light cream cheese
1/4c cottage cheese
3/4c plain almond milk (or fat free milk)
5 ice cubes
2/3 c frozen raspberries
splash of vanilla (about 1/4 tsp)1/2 lemon squeezed or 1 tsp lemon juice
3 - 5 drops of stevia extract to taste (or 1 tsp honey)
Blend then serve in glass.  (4.5 weight watchers points plus)
Enjoy!

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