Strawberry Rhubarb Smoothie
A refreshing strawberry rhubarb smoothie has the perfect balance of sweet and tart ~ it's a healthy spring indulgence.
Servings: 1
Equipment
- blender
Ingredients
- 1 cup sliced rhubarb
- 1 cup chopped strawberries
- 1/2 cup yogurt of your choice, I used Siggi's skyr (it's lightly sweetened with honey)
- 1/2 cup unsweetened almond milk
- 1 Tbsp honey, optional, you may need this if5 you use an unsweetened yogurt
Instructions
- Load your blender with all the ingredients and blend until thick and smooth.
- If you have used frozen fruit you may need to use the tamper to push the hard frozen bits into the blade for better blending. You can also add more almond milk to loosen it up.
Notes
You can use frozen fruit for a thicker smoothie. To freeze strawberries and rhubarb for future smoothies first prep and slice them. Lay them out on a single layer on a parchment lined baking sheet. (The parchment will prevent the fruit from sticking to the pan as it freezes.) Once the fruit is hard, transfer it to zip lock freezer bags.
Nutrition
Calories: 164 kcal · Carbohydrates: 23 g · Protein: 7 g · Fat: 6 g · Saturated Fat: 3 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Cholesterol: 16 mg · Sodium: 225 mg · Potassium: 762 mg · Fiber: 5 g · Sugar: 14 g · Vitamin A: 263 IU · Vitamin C: 95 mg · Calcium: 426 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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