(makes 4 servings)
|1 1/2||cups (360 ml) orange juice|
|1/2||cup (122 g) plain nonfat yogurt|
|1||tablespoon (12 g) sugar|
|1||10-ounce (300 g) frozen raspberries, thawed|
|1||medium banana, sliced|
- 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)|