Rhubarb Cheesecake Smoothie
2 Cups diced fresh or frozen rhubarb
1/4 Cup water
4 Tablespoons honey, divided
1-1/2 Cups vanilla ice cream
1 Cup milk
1 Cup frozen sweetened sliced strawberries
2 Packages (3 ounces each) cream cheese, cubed
1/2 Cup vanilla yogurt
1/4 Cup confectioners' sugar (powdered sugar)
5 Ice cubes
In a large saucepan, bring the rhubarb, water and 2 tablespoons honey to a boil. Reduce heat; cover and simmer for 5-10 minutes or until rhubard is tender. Remove from heat; cool to room temperature.
In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream chees, yogurt, confectioners' sugar, ice cubes, and remaining honey; cover and process for 1 minute or until smooth. Pour into chilled glasses; serve immediately.
Yield: 6 Servings
Nutrition Facts:
1 cup equals
323 calories
16 grams fat (10g saturated fat)
53 mg cholesterol
147 mg sodium
43 g carbohydrate
2 g fiber
6 g protein
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