Rhubarb Cheesecake Smoothie recipe from Mountain View Country Market in Chuckey,TNRhubarb Cheesecake Smoothie

2 c. diced rhubarb, fresh or frozen
1/4 c. water
4 Tbsp. honey
1 1/2 c. vanilla ice cream
1 c. milk
1/4 c. sugar
1 c. frozen strawberries, sliced & sweetened
2 (3 oz.) pkg. cream cheese, cubed
1/2 c. vanilla yogurt
5 ice cubes

In large saucepan, bring rhubarb, water and 2 tablespoons honey to
a boil. Reduce heat; cover and simmer for 5-10 minutes or till rhubarb
is tender. Remove from heat. Cool to room temperature. In blender,
combine ice cream, milk, rhubarb mixture, strawberries, cream
cheese, yogurt, 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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