| 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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