- 1 container (8 ounces) nonfat, artificially sweetened lemon yogurt
- 1 can (6 ounces) frozen unsweetened pineapple–orange juice concentrate (not thawed)
- 1 cup skim milk
- 1/2 teaspoon vanilla extract
- 3 cups ice cubes
Combine yogurt, frozen juice concentrate, milk, vanilla extract, and 1 cup ice cubes in a blender. Cover and process until smooth. Add remaining ice cubes 1 cup at a time, pushing them to the bottom of the blender with a spoon. Blend in pulses until smooth and frosty and serve immediately. Freeze leftovers in an airtight, microwave-safe container. Defrost in the microwave until slushy.
Yield: 4 1/4 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 129, Carbohydrates: 27 g, Protein: 5 g, Fat: <1 g, Sodium: 85 mg
Exchanges per serving: 1 skim milk, 1 fruit. Carbohydrate choices: 2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.