Raspberry Slush
Ingredients
- 1/2 c Fresh orange juice
- 1/2 c Fresh raspberries rinsed
- 3 Ice cubes
Instructions
- 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. Posted to MM-Recipes Digest V3 #196 Date: Mon. 15 Jul 1996 13:33:55 PST From: jlewis1@juno.com Julie l lewis
