Almond Milk and Rhubarb Shakes

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Almond Milk and Rhubarb Shakes
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
70
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie70 kcal(3 %)
Protein1.47 g(2 %)
Fat1.59 g(1 %)
Carbohydrates13.06 g(9 %)
Sugar added8.73 g(35 %)
Roughage1.38 g(5 %)
Vitamin A64.14 mg(8,018 %)
Vitamin D1.31 μg(7 %)
Vitamin E3.89 mg(32 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.34 mg(3 %)
Vitamin B₆0.04 mg(3 %)
Folate6.76 μg(2 %)
Pantothenic acid0.12 mg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.12 mg(6 %)
Potassium320.16 mg(8 %)
Calcium331.36 mg(33 %)
Magnesium19.16 mg(6 %)
Iron0.69 mg(5 %)
Zinc0.17 mg(2 %)
Saturated fatty acids0.04 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
9 ounces
Rhubarb (roughly chopped)
4 tablespoons
2 cups
1 stick
Rhubarb (sliced lengthways)
How healthy are the main ingredients?
RhubarbAlmond milkRhubarb

Preparation steps

1.
Place the rhubarb and sugar in a small pan with a splash of water. Cook gently for 10 minutes, taking care the rhubarb doesn't burn, then remove from the heat and set aside to cool.
2.
Set aside 4 teaspoons of the cooled rhubarb then place the remainder in a blender. Add the almond milk and blend until smooth.
3.
Pour into glasses, spoon the reserved rhubarb on top and serve garnished with the sliced rhubarb.