Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Orange | 1 medium (131g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- joni's diabetic kitchen
- 1 cup strawberries, hulled
- 1 1/2 cup orange juice
- 1 1/3 cup non-fat dry milk
- 1/4 cup lemon juice
- =
Directions
This recipe also can use any fruit: combine strawberries and ½ cup of the orange juice in the blender, whirl until smooth and set aside. Combine remaining orange juice and dry non-fat powdered milk in a bowl. Beat with electric mixer until fluffy, about 5 minutes. Add lemon juice gradually, beating mixture until it holds soft peaks. Fold in pureed strawberries. Pour into freezer container and freeze until firm. Remove from freezer,beat well, cover closely with foil, and return to freezer. Defrost for 15 minutes before serving in dessert bowls. Makes 8 servings; count ½ fruit and 4 fluid ounces skim milk per serving