Ingredients:
Rhubarb Cheesecake Smoothie :

1 cup diced fresh or frozen rhubarb, remove leaves, peel red strips off stalks, then cut tips off and, into 1 inch chunks
½ cup chilled pineapple juice
1 cup non fat vanilla yogurt
1 cup frozen unsweetened strawberries
1 3 ounce package low fat cream cheese
2 peeled and frozen bananas (wrap in plastic wrap overnight)

Directions:

Put pineapple juice and vanilla yogurt and cream cheese in the blender. Add prepared rhubarb, banana and frozen strawberries. Blend on highest speed for 3 -4 minutes. Garnish with mint leaves.