Post by JJ Judkins on Jan 28, 2006 23:46:47 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: Raspberry Ice Pops
Cuisine: American
Category: Diabetic
Preparation: freeze
Temperature:
Servings: 8
Ingredients:
4 cups frozen unsweetened raspberries, thawed
1/3 cup Splenda, Granular
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Instructions:
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
Nutritional information 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
Prep time: 20 minutes
Freeze time: 6 hours or overnight
-------------v2.0
Recipe Name: Raspberry Ice Pops
Cuisine: American
Category: Diabetic
Preparation: freeze
Temperature:
Servings: 8
Ingredients:
4 cups frozen unsweetened raspberries, thawed
1/3 cup Splenda, Granular
1 tablespoon fresh lemon juice
1 tablespoon light corn syrup
Instructions:
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
Nutritional information 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
Prep time: 20 minutes
Freeze time: 6 hours or overnight
-------------v2.0