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Tropical orange velvet

Preparation time: 5 minutes

 

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
  Carbohydrate: 27 g
  Protein: 5 g
  Fat: <1 g
  Saturated fat: 0
  Sodium: 85 mg
  Fiber: 0
  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.

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