Fruit Soup
(makes 4 servings)
| 1 1/2 | cups (360 ml) orange juice |
| 1/2 | cup (122 g) plain nonfat yogurt |
| 1 | 10-ounce (300 g) frozen raspberries, thawed |
- In a blender, place the orange juice, yogurt, sugar, and thawed raspberries. Blend until smooth.
- Divide the banana slices between 4 soup bowls. Top with equal amounts of the orange juice mixture.
- Serve at once to eat with a spoon.
| Per serving: | 133 calories (5% calories from fat), 4 g protein, 1 g total fat (0 saturated fat), 30 g carbohydrate, 6 g dietary fiber, 1 g cholesterol, 25 mg sodium |
| Diabetic exchanges: | 2 carbohydrate (fruit) |
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