Raspberry slush
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Recipe by: marie-renee
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1/2 c Fresh raspberries, rinsed About 1 cup chilled
1/2 c Fresh orange juice -sparkling mineral water
3 ea Ice cubes
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.
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