Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 319.02 Kcal (1336 kJ) | ||
| Calories from fat | 93.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 16% | |
|---|---|---|---|
| Cholesterol | 37.48mg | 12% | |
| Sodium | 108.29mg | 5% | |
| Potassium | 318.22mg | 7% | |
| Total Carbs | 54.17g | 18% | |
| Sugars | 49.42g | 198% | |
| Dietary Fiber | 2.35g | 9% | |
| Protein | 5.52g | 11% | |
| Vitamin C | 20.6mg | 34% | |
| Iron | 0.4mg | 2% | |
| Calcium | 247mg | 25% | |
| Amount Per 100 g | |||
| Calories | 131.1 Kcal (549 kJ) | ||
| Calories from fat | 38.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 16% | |
|---|---|---|---|
| Cholesterol | 15.4mg | 12% | |
| Sodium | 44.5mg | 5% | |
| Potassium | 130.77mg | 7% | |
| Total Carbs | 22.26g | 18% | |
| Sugars | 20.31g | 198% | |
| Dietary Fiber | 0.97g | 9% | |
| Protein | 2.27g | 11% | |
| Vitamin C | 8.4mg | 34% | |
| Iron | 0.2mg | 2% | |
| Calcium | 101.5mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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