Raspberry slush

Yield: 2 Servings

Measure Ingredient
½ cup Fresh raspberries, rinsed
½ cup Fresh orange juice
3 eaches Ice cubes
About 1 cup chilled sparkling mineral water

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, Copyrright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor.

Place raspberries (reserve a few for garnish), orange juice, and ice cubes in a blender. Puree until smooth. Pour into 2 tall glasses, filling halfway. Add mineral water to fill each glass. Float reserved berries in drinks.

Makes 2 servings.

PER SERVING: calories - 43, protein - 1 g, carbohydrate - 10 g, fat - trace, calories from fat - less than 1%, dietary fiber - 2 g, cholesterol - 0 mg, sodium - 4 mg, potassium - 171 mg.


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