RHUBARB CHEESECAKE SMOOTHIES

Rhubarb Cheesecake Smoothies image

We love smoothies, so there isn't much we don't use to make unusual combinations. Cream cheese adds an extra special touch to this yummy concoction that our friends and family just love. -Kathy Specht, Clinton, Montana

Provided by Taste of Home

Time 20m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

2 cups diced fresh or frozen rhubarb
1/4 cup water
4 tablespoons honey, divided
1-1/2 cups vanilla ice cream
1 cup whole 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

Steps:

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.

Nutrition Facts : Calories 323 calories, Fat 16g fat (10g saturated fat), Cholesterol 53mg cholesterol, Sodium 147mg sodium, Carbohydrate 43g carbohydrate (38g sugars, Fiber 2g fiber), Protein 6g protein.

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