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    Raspberry Ice Pops - diabetic


    Source of Recipe


    Schmitty

    List of Ingredients




    Raspberry Ice Pops - diabetic

    4 cups frozen unsweetened raspberries, thawed
    1/3 cup Splenda, Granular
    1 tablespoon fresh lemon juice
    1 tablespoon light corn syrup

    Recipe



    Place all ingredients in blender or food processor. Blend until smooth. Strain mixture through sieve into small bowl, pressing firmly to extract as much liquid as possible. Discard seeds. Pour extracted juice into ice pop molds and freeze at least 6 hours or overnight.
    Makes 8 (1/4 cup) frozen ice pops


    Nutrition info per serving: cal 35, cal from fat 0,total fat 0g, sat fat 0g, chol 0mg, sodium 0mg, carb 9g,dietary fiber 0g, sugars 6g, protein 0g
    Exchange per serving: 1/2 fruit
 

 

 

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