48 ounces light cran-raspberry juice, chilled
1 box (0.3 ounces) sugar-free raspberry gelatin
1 1/2 liters diet ginger ale, chilled
Pour 2 cups of juice into a large pan and bring to a boil. Remove from heat. Stir in gelatin until dissolved. Stir in remaining chilled juice. Pour mixture into two large, zip-top freezer bags. Lay bags flat in freezer. If desired, place them first in a 9″ x 13″ pan to prevent the liquid from leaking into the freezer. Freeze until solid (about 4 hours).
Thaw both bags at room temperature for about 1 hour or in the microwave until they’re slushy. Chop up any chunks with a spoon. Place slush in a punch bowl, gently stir in ginger ale, and serve immediately.
Yield: 14 cups
Serving size: 1 cup
Carbohydrate: 5 g
Protein: <1 g
Fat: 0 g
Saturated fat: 0 g
Sodium: 75 mg
Fiber: 0 g
Exchanges per serving: 1/2 fruit
Carbohydrate choices: 1/2