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Pink, thick and creamy. Delightfully refreshing any time of day. |
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| Container of frozen raspberries in syrup, | 15 oz. | 425 g | | partially thawed (see Note) | | Low-fat raspberry yogurt | 3/4 cup | 175 mL | | Milk | 1/2 cup | 125 mL |
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Process all 3 ingredients in blender until smooth. Makes about 3 1/4 cups (800 mL). Pour into 2 large glasses. Serves 2. |
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1 serving: 306 Calories; 1.2 g Total Fat (0.3 g Mono, 0.2 g Poly, 0.6 g Sat); 5 mg Cholesterol; 69 g Carbohydrate; 9 g Fibre; 8 g Protein; 103 mg Sodium |
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Note: If you prefer a seedless cooler, thaw raspberries completely and press through sieve into medium bowl to remove seeds. Cooler will not be as thick.
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Reprinted from Easy Healthy Recipes © Company's Coming Publishing Limited |
