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Pink Slush
Source: The following recipe from Diabetic Low-Fat & No-Fat Meals in Minutes, by M.J. Smith, R.D., ©1996, was submitted by Marilyn Helton.

Orange juice, pineapple juice, apricot nectar and lemonade blended, frozen into "slush" then topped with lemon-lime soda for just the right taste.

Prep Time: 12 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 141.4
Total Carbs 35.7 g
Dietary Fiber 1.2 g
Sugars 21.5 g
Total Fat 0.1 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 526.7 mg
Protein 1.1 g
Sodium 33.2 mg
Dietary Exchanges
, 2 1/2 Fruits , 5 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Combine first four ingredients in a large plastic container, and freeze at least 12 hours.
  2. One hour before serving, remove from the freezer.
  3. Use a heavy, long handled metal spoon to break up slush for serving.
  4. Scoop 6 ounces slush into a short glass and pour in 2 ounces soft drink.
  5. Garnish with a melon ball on a swizzle stick.
  6. Makes 16 eight ounce servings.

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