- 2 cups diced fresh or frozen rhubarb
- 1/4 cup water
- 4 tablespoons honey, divided
- 1-1/2 cups vanilla ice cream
- 1 cup milk
- 1 cup frozen sweetened sliced strawberries
- 2 packages (3 ounces each) cream cheese, cubed
- 1/2 cup vanilla yogurt
- 1/4 cup confectioners' sugar
- 5 ice cubes
- 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.
Originally published as Rhubarb Cheesecake Smoothies in Taste of Home April/May 2006, p29
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