½ medium cucumber
1 cup frozen sliced strawberries
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1 cup vanilla almond milk
1 cup vanilla low-fat yogurt
2-3 cucumber slices, for garnish
Peel the cucumber and remove the seeds if desired. Coarsely chop (you should have about 1 cup) and add to a blender. Add the frozen strawberries (we scraped them out with an ice cream scoop) to the blender along with the almond milk and yogurt. Process until smooth.
Pour into tall glasses and garnish with a cucumber slice.
Serves two to three.