Real raspberry slush
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Recipe by: nadjah
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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
1/2 c Fresh orange juice
3 ea 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.
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