Raspberry-orange Slush
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Beverages | 5 | Servings | ||
INGREDIENTS
| 2 | c | Fresh raspberries, 2 |
| half-pints | ||
| 6 | oz | Frozen orange juice |
| concentrate 1 can | ||
| thawed | ||
| and undiluted | ||
| 2 1/2 | c | Lemon-lime carbonated |
| beverage chilled and | ||
| divided |
INSTRUCTIONS
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 1/2 cup carbonated beverage in an 8-inch-square 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 MC-Recipe Digest V1 #396 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 297
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10.8mg
Potassium: 821.3mg
Carbohydrates: 45.8g
Fiber: 3.9g
Sugar: 38.3g
Protein: 3g