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Cucumber, Mint & Melon Smoothies
Diabetic Living Magazine
“Minty and refreshing, these melon smoothies will keep you hydrated on hot summer days.”
1 cup coarsely chopped fresh cauliflower
2 cups honeydew melon, cut into 1-inch cubes
2 cups cucumber, cut into 1-inch pieces
½ cup lightly packed fresh mint leaves
¼ cup water
2 tablespoons honey
1 cup ice cubes
1In a small saucepan cook cauliflower, uncovered, in enough boiling water to cover for 10 to 12 minutes or until very tender; drain. Rinse with cold water to cool quickly; drain again.
2In a blender add ingredients in this order: honeydew melon, cauliflower, cucumber, mint, water and honey. Cover and blend until very smooth, stopping and scraping sides of blender as needed. Add ice cubes. Cover and blend until smooth. Pour into glasses and serve immediately.
To make ahead: Prepare smoothies as directed. Transfer to an airtight freezer container. Cover and freeze for up to 6 months. To serve, thaw smoothies in the refrigerator. Stir well before serving.