One of my favorite things in the summer. It's like a meal and dessert in one. The combination of jalapeno peppers and fruit isn't for everyone, but if you're the adventurous type, then this might just be the recipe for you.

Ingredients

4 serv.

frozen strawberries↗2 cups
light cream↗3⁄4 cup
(I use 6% M.F.)
1% low-fat milk↗1 1⁄4 cups
diced fresh jalapeno peppers2 tablespoons
(remove seeds first)
sugar↗1⁄2 cup
(or splenda)
ground black pepper↗1 pinch
allspice2 teaspoons
balsamic vinegar↗1 teaspoon
mint leaf↗
(to garnish)

Step-by-step instructions

1
Put everything except for mint leaves into blender. Blend until smooth.
2
Taste, if you like it really tangy, you might want to add a little more balsamic vinegar.
3
Pour into bowls and garnish with mint leaves on top. Serve immediately.
4
Variation: Use 1 c frozen strawberries + 1 c frozen green grapes instead of 2 c frozen strawberries.

Source: food.com

Original recipe ↗

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