Rhubarb Cheesecake Smoothies

Submitted by tazdevilfan

"Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6

ingredients

• 473.18 ml diced fresh rhubarb or 473.18 ml frozen rhubarb
• 59.14 ml water
• 59.16 ml honey, divided
• 354.88 ml vanilla ice cream
• 236.59 ml milk
• 236.59 ml sliced frozen sweetened strawberries
• 2 (170.09 g) package cream cheese, cubed
• 118.29 ml vanilla yogurt
• 59.14 ml 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.

Reviews

[Halcyon Eve]

This was delicious! I used reduced fat cream cheese (Neufchatel) and lowfat yogurt, and I used fresh strawberries instead of frozen sweetened strawberries. It was plenty sweet, more a shake than a smoothie. It had a rich flavor and a smooth, creamy texture. We all loved it (my toddler barely paused for breath!). Thanks, tazdevilfan!