A unique dessert that’s equally refreshing and satisfying!
*Note: Ideally, choose a fruit spread without added sugars.
1. Add the cucumber, whole basil leaves, fruit spread, vinegar, and half the frozen strawberries to a blender. Cover and purée. Add the remaining frozen strawberries. Cover and purée until smoothie-like, scraping down the inside of the blender container as needed.
2. Pour the mixture into an 8-inch round pan. Freeze for 30 minutes. Scrape up the sorbet with a fork. Spread back out into an even layer. Freeze until desired texture is reached, about 30 more minutes. Scrape up with a fork again.
3. Scoop into dessert dishes or glasses to serve.
Tip: Make this sorbet before dinner so it’ll be ready soon thereafter. But don’t wait too long; it may turn into a solid block of ice if you freeze too long.
Recipes from The Clean & Simple Diabetes Cookbook, by Jackie Newgent, RDN, CDN, ©2020. Published by the American Diabetes Association.
Available at www.ShopDiabetes.org and booksellers nationwide.