Diabetic Recipe of the Week: Raspberry Ice Cream Floats

Makes: 4 glasses
Serving Size: 1 1/3 cups
Ingredients
2 cups fresh raspberries

1/2 tsp. Splenda sugar substitute
2 1/2 cups no-sugar added, reduced fat vanilla ice cream (such as Breyers Double Churn No Sugar Added French Vanilla)
3 1/2 cups low-sodium club soda
Preparation
1. Press the raspberries through a fine sieve over a small bowl and discard the seeds. Combine the raspberry pulp and Splenda.
2. Divide the raspberry mixture evenly over four 8 oz. glasses.
3. Spoon 2 Tbsp. of the ice cream into each glass. Stir in 2 Tbsp. of the club soda. Top with about 1/2 cup more of the ice cream and pour in about 3/4 cup of club soda over the ice cream. Serve immediately.
This recipe is from Diabetes Forecast.
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Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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