Cucumber-Dill Sorbet

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  • Makes: 5 servings
  • Yields: About 2-1/2 cups
  • Prep: 20 mins
  • Freeze: 10 hrs
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Cucumber-Dill Sorbet
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
teaspoon pepper
Fresh dill sprig (optional)
  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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