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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Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love. Ingredients:
2 cups diced fresh rhubarb or 2 cups frozen rhubarb |
1/4 cup water |
4 tablespoons honey, divided |
1 1/2 cups vanilla ice cream |
1 cup milk |
1 cup sliced frozen sweetened strawberries |
2 (3 ounce) packages 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.
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