Raspberry Cream Shake

Prepare the sugar-free raspberry gelatin according to package directions, using 1 cup of cold skim milk instead of water for a creamier base; stir until completely dissolved and set aside to cool for 2-3 minutes.

Pour the cooled raspberry gelatin mixture into a blender.

Add the vanilla ice milk and crushed ice to the blender with the gelatin mixture.

Add the fresh raspberries to the blender.

Blend on high speed until the mixture is smooth and uniform in color, approximately 1-2 minutes; stop and scrape down the sides if needed to ensure all ingredients are fully incorporated.

Pour the shake evenly into 4 serving glasses, filling each about three-quarters full.

Serve immediately while the shake is cold and thick, garnishing each glass with a few fresh raspberries if desired.