(makes 4 servings)
1 1/2 cups (360 ml) orange juice
1/2 cup (122 g) plain nonfat yogurt
1 tablespoon (12 g) sugar
1 10-ounce (300 g) frozen raspberries, thawed
1 medium banana, sliced
- In a blender, place the orange juice, yogurt, sugar, and thawed raspberries. Blend until smooth.
- Divide the banana slices between 4 soup bowls. Top with equal amounts of the orange juice mixture.
- Serve at once to eat with a spoon.
Per serving: 133 calories (5% calories from fat), 4 g protein, 1 g total fat (0 saturated fat), 30 g carbohydrate, 6 g dietary fiber, 1 g cholesterol, 25 mg sodium
Diabetic exchanges: 2 carbohydrate (fruit)