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Slush: Blueberry-Coconut Slush




Source of Recipe


Sunset Magazine
In a blender, combine 1 cup pineapple sherbet or sorbet, 1 cup frozen blueberries, 3/4 cup canned reduced-fat coconut milk, and 1/4 cup sweetened shredded coconut. Whirl until smooth and pour into a chilled tall glass (at least 16 oz.).


Makes 2 cups; 1 to 2 servings.

Per serving: 266 cal., 33% (89 cal.) from fat; 2.8 g protein; 9.9 g fat (6.6 g sat.); 46 g carbo (3.1 g fiber); 91 mg sodium; 4.8 mg chol.