- Makes: 5 servings
- Yields: About 2-1/2 cups
- Prep: 20 mins
- Freeze: 10 hrs
cups peeled, seeded, and shredded cucumber (2 large)
cup reduced-sodium chicken broth
cup light dairy sour cream
tablespoons snipped fresh dillweed
teaspoons lemon juice
Fresh dill sprig (optional)
- Stir together shredded cucumber, chicken broth, sour cream, snipped dillweed, lemon juice, and pepper in a medium mixing bowl.
- 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.
- To serve, transfer sorbet to a serving bowl. If desired, garnish with a fresh dill sprig. Makes about 2-1/2 cups (5 servings). Food exchanges:
- 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