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Mardi Gras or Fat Tuesday, the day before lent begins, you’re supposed to use up the fattening ingredients in your pantry. Traditionally you either make doughnuts or pancakes.

Yesterday’s post of my Valentine’s Feast sparked a few recipe requests. I figured this would be a good place to post two of those recipes as well as the yummy one I created with the leftovers. How did I use up my fattening leftovers? I made an Almond Berry Milkshake… Mmm. Berries? Almonds? Milk? It may sound semi-healthy, but it’s sinfully not.

Almond Berry Milkshake

Almond Berry Milkshake

Almond Berry Milkshake Ingredients:
1 c. frozen raspberries, 1 c. frozen blackberries, 3 scoops almond ice-cream, 1 scoop raspberry sorbet, 1 c. milk or cream

Almond Berry Milkshake Directions:
Blend all the ingredients in a blender until smooth. Add more milk for thinner milkshake. Pour into a glass and enjoy. Go back for seconds!

Almond Ice-Cream Ingredients:
1 qt. heavy cream, 1 1/8 c. sugar, 2 Tbs. almond extract, 1 c. chopped almonds

Almond Ice-Cream Directions:
In a chilled metal bowl, whisk (also chilled) the cream, extract and sugar until the sugar is dissolved. Pour mixture into the freezer bowl, turn on machine, and let mix until thick and creamy (about 25 minutes). Add chopped almonds and allow to mix for 5 minutes. Immediately serve or transfer to an airtight container and store in the freezer.

Raspberry Sorbet Ingredients:
1 c. sugar,  2/3 c. water, 1 Qt. frozen raspberries, 2 Tbs. light corn syrup, 2 Tbs. heavy cream

Raspberry Sorbet Directions:
Puree raspberries in food processor until smooth. Strain to remove any seeds. In a medium sauce pan, cook sugar, water and corn syrup until dissolved. Remove from heat and allow to cool for 5 minutes. Whisk in raspberry purée and cream until well blended. Pour mixture into the freezer bowl, turn on machine, and let mix until thick (about 30 minutes. Immediately transfer to an airtight container and store in the freezer until hardened.

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