Blueberry Cheesecake Milkshake

Serves 2

Approximately 38 Sugar Calories each Serving

• 1 Spoonful - Polly-O Park Skim Ricotta Cheese
• 4 oz. - Philadelphia Cream Cheese
• 1/2 Cup - Blueberries (43 Sugar Calories)
• 2 Tsp - Navitas Coconut Palm Sugar (32 Sugar Calories)
• 2 Tbs - Unsalted Butter, melted
• 1/4 Cup - Chobani Non-Fat Plain Greek Yogurt
• 1 Tsp - Pure Vanilla Extract
• Silk Unsweetened Almond Milk
• Can of landolakes whipped-cream
• Bob's Red Mill Almond Flour

Directions

Place blueberries, 1 tsp of sugar and 1 Tbs of water in small sauce pan. Cook on Medium, stirring once in a while until blueberries are broken down and is bubbling.

Using a Magic Bullet, put Ricotta in first, followed by cream cheese, sugar, yogurt, butter and vanilla. then fill the container up with almond milk. Mix for a few minutes until well combined, you may need to add more milk.

Pour cream into 2 separate glasses, divide the blueberry sauce between both. Swirl around with straw making sure to hit the inside of the glass to create the swirl effect. Then garnish with whipped cream, and sprinkle on almond meal. 

Enjoy!