- 1 1/2 cups skim milk
- 1 package (0.3 ounce) sugar-free raspberry gelatin
- 2 cups ice cubes
- 1 cup fat-free, no-sugar-added vanilla ice cream
Place milk and powdered gelatin in a blender, cover, and mix well. Remove lid and add 1 cup ice cubes. Cover and blend in pulses until frosty. Add remaining ice cubes, pushing them to the bottom with a spoon. Cover and blend until smooth, stopping to scrape down the sides of the blender as needed. Add ice cream, pushing it to the bottom with a spoon. Cover and blend in pulses until mixed.
Yield: 4 1/2 servings. Serving size: 1 cup.
Nutrition Facts Per Serving:
Calories: 73, Carbohydrates: 12 g, Protein: 6 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 120 mg
Exchanges per serving: 1 skim milk. Carbohydrate choices: 1.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.