Cucumber-Dill Sorbet

1 users rated this recipe an average rating of 1.0
Makes:
5 servings
Yields:
About 2-1/2 cups
Prep:
20 mins
Freeze:
10 hrs
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Cucumber-Dill Sorbet

Ingredients
2
cups peeled, seeded, and shredded cucumber (2 large)
1/2
cup reduced-sodium chicken broth
1/2
cup light dairy sour cream
2
tablespoons snipped fresh dillweed
2
teaspoons lemon juice
1/8
teaspoon pepper
 
Fresh dill sprig (optional)

Directions

  1. Stir together shredded cucumber, chicken broth, sour cream, snipped dillweed, lemon juice, and pepper in a medium mixing bowl.
  2. Pour mixture into a nonmetal freezer container. Cover and freeze for several hours or until almost firm. Break mixture into small chunks; transfer to a chilled bowl. Beat with an electric mixer until smooth but not melted. Return to container. Cover and freeze for at least 6 hours or until firm.
  3. To serve, transfer sorbet to a serving bowl. If desired, garnish with a fresh dill sprig. Makes about 2-1/2 cups (5 servings).
  4. Food exchanges:
  5. 1/2 fat.

Nutrition Facts

(Cucumber-Dill Sorbet)
    Per serving:
  • 41 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 3 mg chol.,
  • 93 mg sodium,
  • 5 g carb.,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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