Rhubarb Cheesecake Smoothies

Name: Rhubarb Cheesecake Smoothies
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters confectioners sugar; 170 grams packages each) cream cheese, cubed; 4 Tbsps honey, divided; 5 ice cubes; 237 milliliters milk; 473 milliliters diced fresh or frozen rhubarb; 237 milliliters frozen sweetened sliced strawberries; 237 milliliters vanilla ice cream; 118 milliliters vanilla yogurt; 59 milliliters water

Rhubarb Cheesecake Smoothies might be just the morn meal you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One serving contains 263 calories, 5g of protein, and 14g of fat. This recipe serves 6. It is perfect for Mother's Day. If you have ice cubes, cream cheese, vanillan ice cream, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

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.

Ingredients you will need

Rhubarb

Honey

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Powdered Sugar