Chocolate Raspberry Shake Recipes

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CHOCOLATE RASPBERRY SHAKE



Chocolate Raspberry Shake image

Bottoms up! Enjoy a guilt-free indulgence that's virtually fat-free and an excellent source of calcium, vitamin C and fiber.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 3

Number Of Ingredients 4

1 1/2 cups raspberries
1 1/4 cups fat-free (skim) milk
1 1/3 cups Yoplait® Original yogurt red raspberry (from three 6-oz containers)
1/2 cup fat-free chocolate-flavor syrup

Steps:

  • Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

RASPBERRY CHOCOLATE SHAKES



Raspberry Chocolate Shakes image

Provided by Food Network Kitchen

Categories     dessert

Time 5m

Yield 1 shake

Number Of Ingredients 3

1 cup fresh raspberries or frozen raspberries, thawed and drained
3 scoops chocolate frozen yogurt
1/2 cup milk

Steps:

  • In a blender process the berries, frozen yogurt and milk until the mixture is smooth. Serve in a tall glass and garnish with extra berries.

CHOCOLATE RASPBERRY SHAKE



Chocolate Raspberry Shake image

Categories     Non-Alcoholic     Berry     Chocolate     Dessert     Kid-Friendly     Frozen Dessert     Raspberry     Gourmet     Drink     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 cups.

Number Of Ingredients 3

1 1/3 cups raspberries (about 6 ounces)
1 pint chocolate frozen yogurt
1 1/2 cups milk

Steps:

  • In a blender, blend the raspberries, the frozen yogurt, and the milk until the mixture is smooth. Pour the mixture into chilled glasses.

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

CHOCOLATE-RASPBERRY SMOOTHIES



Chocolate-Raspberry Smoothies image

You're 3 ingredients and 5 minutes away from a delicious soymilk smoothie.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 2

Number Of Ingredients 3

2 cups light chocolate soymilk
1 cup Cascadian Farm® frozen organic raspberries
1/2 teaspoon vanilla

Steps:

  • Place all ingredients in blender or food processor. Cover; blend on low speed about 30 seconds or until smooth.
  • Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

CHOCOLATE RASPBERRY SNEAKY GREEN SMOOTHIE



Chocolate Raspberry Sneaky Green Smoothie image

There's healthy green stuff in there, but no one will ever know! All they'll taste (and see) is chocolate raspberry bliss.

Provided by Kare for Kitchen Treaty

Time 5m

Number Of Ingredients 5

1 cup fresh or frozen raspberries (plus a few more for garnish)
1 cup milk of your choice (I use almond milk)
2 tablespoons chocolate syrup
1 cup fresh baby spinach leaves
1 tablespoon ground flaxseed

Steps:

  • Place all ingredients in a blender and puree until smooth. Pour into a glass and garnish with additional raspberries if desired. Serve with a straw.

CHOCOLATE RASPBERRY CHAMBORD SHAKE



Chocolate Raspberry Chambord Shake image

I created this shake to have intense raspberry flavor with notes of creamy chocolate! I hope you like it!!

Provided by ChefLee

Categories     Frozen Desserts

Time 5m

Yield 2 large shakes, 2 serving(s)

Number Of Ingredients 6

1 (6 ounce) crate fresh raspberries
2 bananas
2 cups vanilla frozen yogurt (I like Blue Bunny brand)
1 cup 2% low-fat milk
4 teaspoons Chambord raspberry liquor
4 teaspoons cocoa powder (I used Hershey's)

Steps:

  • Blend it all together and enjoy!

Nutrition Facts : Calories 453.1, Fat 11.9, SaturatedFat 6.9, Cholesterol 12.6, Sodium 178.1, Carbohydrate 79.6, Fiber 9.8, Sugar 59, Protein 12.8

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