1. Mint sprigs Thin lemon slices Place strawberries in a food processor fitted with a steel blade; puree,pour into a large bowl, set aside.
2. Place cucumber chunks, yogurt, rum,chopped mint leaves, and sugar in food processor; process until cucumber is fully pureed; pour into bowl of pureed strawberries, stir to mix well; chill in refrigerator.
3. Serve ice cold, garnished with sprigs of mint and lemon slices.
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This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Natural Sweeteners, Cucumber allergies.