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1. Place 2 tall glasses that hold at least 1 cup (250 mL) each in freezer to chill. Hull and slice strawberries, then measure. Place ice cream, yogourt and almond extract in a blender. Pulse until mixed. Pour about a third into each glass.
2. Add berries to the remaining mixture in blender. Whirl until fairly smooth. Pour over the first layer of the shakes. Garnish with more berries.

• Cool options

  TROPICAL - Replace berries with chopped ripe mango or pineapple, yogourt with pina-colada mix and almond extract with rum extract or a splash of the real stuff. Sprinkle with toasted coconut.

• GINGER FLOAT - In a blender, pulse 2 cups (500 mL) vanilla ice cream and 1/2 cup (125 mL) yogourt with 1 tbsp (15 mL) finely chopped candied ginger. Half fill glasses with ginger ale or ginger beer, then top with ice-cream mixture.

• 8 g protein
• 16 g fat
• 47 g carbohydrates
• 2 g fibre
• 262 mg calcium
• 348 calories