Rhubarb Custard Smoothie


Serves: 2
Total Calories: 292

Ingredients

1 1/4 cups stewed rhubarb with liquid
4 tablespoons honey or brown rice syrup
1 (12 1/2-ounce) package soft silken tofu
2/3 cup dairy or dairy free cottage cheese or cream cheese
1 cup ice

Directions:

Place everything in the blender container, and blend until smooth and creamy. Serve and enjoy!

VARIATIONS
Substitute fresh or stewed strawberries or cherries for the rhubarb, or do half rhubarb and half strawberries.

*NOTE: In order to stew the rhubarb, simply cut 2 or 3 rhubarb stems (the red part) into 1-inch pieces, and place in a pot with just enough apple juice to cover. (Discard the leaves.) Cover and bring to a low boil. Cook another 10 minutes or until the rhubarb is very tender and cooked throughout. Cool.

Nutritional Facts:

Serves: 2
Total Calories: 292
Calories from Fat: 13

This Rhubarb Custard Smoothie recipe is from the Smoothie Power Cookbook. Download this Cookbook today.




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