Strawberry Cheesecake Punch

Yield: 16 (6 ounce) servings

Ingredients

• 2 (10 ounce) packages frozen sweetened strawberries, thawed
• 8 ounces light cream cheese (Neufchatel), softened
• 1/2 cup cream of coconut
• 2 cups reduced-fat milk
• 1 quart reduced-fat vanilla ice cream
• Strawberry slices (optional)

Instructions

1. In a blender container, combine strawberries, cream cheese, and cream of coconut. Cover and blend until smooth.
2. Pour into a punch bowl. Stir in milk. Spoon small scoops of ice cream into punch.
3. If desired, garnish each serving with strawberry slices.

Nutrition

Per serving: 156 cal., 8 g fat (6 g sat. fat), 18 mg chol., 101 mg sodium, 19 g carbo., 1 g fiber, and 4 g pro.

Dietary exchange: 1 1/2 other carbohydrate, 1 fat

Attribution

Hometown Cooking - June 2001 - Recipe by Carol Gillespie, Chambersburg, PA