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Low Fat Cucumber Mint Granita
Makes 6 servings
2 cucumbers, about 10 ounces each
3 tablespoons minced fresh mint
3 tablespoons minced fresh chives
2 tablespoons seasoned rice vinegar, plus extra for sprinkling on top
pinch salt
1/4 teaspoon fresh ground black pepper
Peel and seed cucumbers and chop them into 1-inch pieces. Place them in blender or food processor with the mint and chives and puree until smooth. Transfer to a medium, bowl, and season with the vinegar, salt and pepper. Place the bowl in freezer and stir or poke at it with a fork every half hour for the first 3 hours. Then leave it to freeze overnight or for a minimum of 6 hours. Before serving, drag a fork through the frozen mixture to make ice crystals. This shouldn't be to difficult. Serve immediately in a small glass bowl, side by side with tomato-basil granita. Pass a cruet of seasoned rice vinegar to sprinkle on top.
Nutrition Facts
Amount Per Serving: Calories 13 - Calories from Fat 1
Percent Total Calories From: Fat 8%, Protein 14%, Carbohydrate 79%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 438mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 71 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
