Nutrition Facts
| Serving Size | ¼ recipe |
| Calories | 220 |
| Calories from Fat | 0 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 40 mg |
| Total Carbohydrate | 63 g |
| Dietary Fiber | 0 g |
| Sugars | 46 g |
| Proteins | 1 g |
| Vitamin A | 0% DV |
| Vitamin C | 100% DV |
| Calcium | 0% DV |
| Iron | 0% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings and Times
| Servings | 4 |
| Preparation Time | 4 hours, 30 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
| Ingredients | Measures |
|---|
| Ruby red grapefruit juice | 2 cups |
| Sugar substitute | ¼ cup |
| All Fruit red raspberry jam | 2 tablespoons |
| Corn syrup | 2 tablespoons |
Directions
- In a small saucepan, bring ¼ cup of grapefruit juice and sugar to a boil, stirring frequently until the sugar is dissolved.
- Remove from heat and let cool.
- Stir in remaining grapefruit juice and corn syrup.
- Pour mixture into an 8 or 9 inch square pan and freeze for 1 hour, or until frozen 1 inch around the edges.
- Stir well with a fork to break up large pieces of ice.
- Cover and freeze 3 hours, or until completely frozen.
- Once frozen, let stand at room temperature for about 10 minutes to soften, than scrape with a large metal spoon, creating coarse pebbles of ice.
- Serve in chilled bowls or glasses. Microwave raspberry jam until just pourable and drizzle over top of each serving.
Diabetic Exchange
Fruit: 2; Vegetables: 0; Meat: 0; Milk: 0; Fat: 0; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.