Nutrition Facts

Ingredients
- 12 ounces raspberries
- 1 cup sugar substitute
- 1/2 cup fresh lemon juice
- 5 cups ice cubes
Directions
- In a food processor or blender, process the raspberries, sugar substitute, and lemon juice until the raspberries are puréed.
- Add the ice cubes. Process until the mixture is mostly smooth and has a slushie-like consistency. (It’s okay if there are a few ice chunks. Don’t overmix.)
- Divide the slushie into cups. Serve immediately.
Tip: Add Color Swap: You can vary this recipe by using blueberries and lime juice, mangos and pineapple juice, or strawberries and orange juice instead of the raspberries and lemon juice.
Cooking Tip: If your blender is too small for the entire recipe, split the recipe into two batches, adding half the ingredients at a time.

Cooking in Color
This digest-size recipe booklet includes 27 healthful recipes, all including fruits, vegetables, or both. Each recipe is accompanied by a vibrant photograph, and the recipes are organized by color. Also included is a fruit/veggie storage guide and a fruit/veggie equivalency guide.