Yield: 2 Servings
|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.
JOSLIN EXCHANGES: 1 fruit.