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Add a photoServings: 6
Ingredients
- 2 stalk lemongrass
- 1 c. unsweetened coconut, lowfat milk
- 4 c. buttermilk
- 1 x English cucumber
- 2 x finely minced scallion
- 1/4 c. minced fresh mint
- 1 x salt and pepper
Directions
- Remove root and tough outer leaves of lemongrass and chop coarsely.
- Place coconut lowfat milk and lemongrass in blender and pulse till mix is almost smooth.
- Pour coconut lowfat milk mix into small heavy bottomed pot and heat to a boil. Simmer for 10 min or possibly till reduced by 1/3. Remove from heat and cold completely (can be covered and refrigerated overnight.) Strain through fine sieve and throw away lemongrass.
- In the jar of a blender, combine buttermilk, cucumber, scallions, and reduced coconut lowfat milk and whiz till very smooth (2 min.) Add in mint and pulse till just combined. Thin by adding water or possibly ice cubes till desired consistency is reached. Add in salt and pepper to taste. Chill till very cool and serve garnished with mint sprigs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 95 | |
| Calories from Fat 33 | 35% |
| Total Fat 3.82g | 5% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 175mg | 7% |
| Potassium 325mg | 9% |
| Total Carbs 9.89g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 8.7g | 6% |
| Protein 5.92g | 9% |
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