Rhubarb Cheesecake Smoothies |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We love smoothies, so there isnât much we donât use to make unusual combinations. Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love. âKathy Specht, Clinton, Montana Ingredients:
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 |
5 ice cubes |
Directions:
1. 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 rhubarb is tender. Remove from the heat; cool to room temperature.
2. In a blender, combine the ice cream, milk, rhubarb mixture, strawberries, cream cheese, 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.
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