Milkshake time again.
I've decided that milkshakes for breakfast is a brilliant idea.
Who doesn't want to wake up to a delicious, creamy, ridiculously amazing, only 289 calories, glass full of strawberry and rhubarb crisp goodness?
Crazy people, that's who.
For those of you who are not crazy... you should prep your ingredients right now so you an make this for breakfast tomorrow.
It's like a healthified strawberry rhubarb crisp with ice cream - but in a glass...
and you can drink it...
I don't know where I was going with that...
Skinny Strawberry Rhubarb Crisp Milkshake
Strawberry Rhubarb Puree
4 cups rhubarb, cut into 1/2 inch pieces
2 cups strawberries, sliced
1/4 cup water
12 packs Sugar Twin Stevia
1 cup Strawberry Rhubarb Puree, frozen
1 cup 0 fat Greek yogurt, plain, frozen
1/2 cup Quaker Quick Cooking Oats
1/2 cup 1 % milk
Make puree - In a medium saucepan over medium heat, stir together rhubarb, strawberries, water, and Stevia.
Bring to a boil, reduce heat and simmer until mixture is reduced and thickened, about 20 - 30 minutes. Stir often.
Remove from heat and let cool. Divide mixture in half (you should end up with about 2 cups of puree).
Freeze 1 cup for the milkshake and reserve the rest for future use.
Make milkshake - Place frozen puree, frozen yogurt, oats, and milk.
Process until smooth. You may have to add a bit more milk to thin it or throw in some ice cubes to thicken it - whichever your preference!
Serve with a drizzle of the strawberry rhubarb sauce and a sprinkle of oats.
This recipe makes 2, by the way.
Each serving is 289 calories, 57 carbs, 4 fat, 21 protein (according to Myfitnesspal)
This is very strawberry-rhubarby. Definitely has that sweet yet tart appeal that the crisp of the same name has.
We're sharing at these fun linky parties - April's Homemaking, Hun...What's For Dinner?, Anyonita Nibbles, Table For Seven, Carole's Chatter