Strawberry Frost
Source of Recipe
The Diabetic Newsletter - e-mail
Strawberry Frost
Exchanges
Serves: 4
- 1-1/4 cups plain low-fat yogurt
- 1/4 cup part-skim ricotta cheese
- 2 cups frozen strawberries (no sugar added)
- 1 teaspoon pure vanilla extract
- 1 tablespoon frozen orange juice concentrate
- Extra strawberries for garnish
- Few sprigs fresh mint (optional)
In a blender or a food processor fitted with a metal blade,
place yogurt, ricotta, strawberries, vanilla and orange juice;process until smooth.
Spoon into parfait glasses and garnish with berries and a mint sprig, if desired. Serve at once.
Per Serving: Calories: 81, Cholesterol: 6 mg, Carbohydrate: 13 g, Protein: 5 g, Sodium: 72 mg, Fat: 1 g ++++ Exchanges: 1/2 Milk, 1/2 Fruit
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