Saturday, July 10, 2010

Cucumber Sherbet

Low-Cal But Still Lovely
Here an unusual idea for those of us looking for low-cal sweets. Cucumbers are so refreshing and a great healthy choice, so why not freeze them and make a sherbet?

2 English cucumbers, peeled and seeded
Juice and zest of 2 limes
3 Tablespoons Riesling wine
1/3 cup honey
1/3 cup fat free Greek yogurt

Put all ingredients in your blender and process until smooth. Pour into your ice cream maker and proceed according to manufacturer's instructions. After 30 minutes in my machine, It will have a bit of an icy texture. Place in freezer overnight if you want it to be firmer.