Recipe - Raspberry-Orange Slush

2 cup Fresh raspberries, (2
halfpints)
6 ounce Frozen orange juice
concentrate, (1 can) thawed
and undiluted
2 One half cup Lemonlime carbonated
beverage, chilled and
divided

Combine raspberries and orange juice in container of an electric blender;
cover and process until smooth. Strain mixture, and discard seeds.

Combine raspberry mixture and One half cup carbonated beverage in an
8inchsquare baking pan; cover and freeze 3 hours or until slushy.

Remove from freezer, and let stand 30 minutes; add remaining 2 cups
carbonated beverage.

Stir gently until mixture becomes slushy, breaking up frozen pieces with a
spoon. Yield: 5 cups (serving size: 1 cup).

Per serving: 126 Calories; 0g Fat (2% calories from fat); 1g Protein; 31g
Carbohydrate; 0mg Cholesterol; 15mg Sodium

Serving Ideas : Serve immediately.

Recipe by: Cooking Light, May/June 1993, page 154

Posted to MCRecipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.