Berry-Rhubarb Smoothie
Teresa Blackburn
- Yield: 4 servings
Ingredients
- 1 1/2cups chopped rhubarb, stems only (about 13 ounces)
- 1/4cup honey
- 1/2cup water
- 1cup strawberries
- 1/2cup ice
- 1/2cup plain low-fat yogurt
- -- Mint sprigs
Instructions
- In a medium saucepan, cook rhubarb, honey and water 5 minutes. Let cool.
- Purée strawberries, rhubarb, ice and yogurt in a blender. Pour into 4 small glasses. Garnish with sprigs of mint.
Recipe courtesy of Prairie Grass Cafe, Chicago, Ill.
Nutritional Info *per serving
- Calories 120
- Fat 1g
- Cholesterol 5mg
- Sodium 25mg
- Carbohydrate 26g
- Fiber 2g
- Protein 3g
