Recipe - Raspberry Slush

One half cup Fresh raspberries, rinsed
One half cup Fresh orange juice
3 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 #0553087606.
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 MMRecipes Digest V3 #196

Date: Mon, 15 Jul 1996 13:33:55 PST

From: jlewis1@juno.com (Julie l lewis)