Red Pepper Sunrisebeverages, diabetic, vegetables 1 large red bell pepper, about 6 oz. 1 cup crushed ice 2/3 cup buttermilk 1 tablespoon fresh lemon juice 1/4 teaspoon hot red pepper flakes or to taste 1 garnishes 1 paprika 1 dill pickle spears SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Freances Towner Giedt, copyright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat broiler. Cut pepper in half lengthwise. Place cut side down on a baking sheet. Broil about 4 inches from heat for about 10 minutes, until skin is charred. Remove from oven. Place bell pepper in a plastic bag and let stand until cool. Remove and discard skin and seeds. Coarsely chop pepper. Place in a food processor or blender along with ice, buttermilk, lemon juice, and red pepper flakes. Process until smooth. Pour into chilled mugs. Garnish with paprika, add a dill pickle spear to each mug. Makes 2 servings. PER SERVING: Calories - 59, protein - 3 g, carbohydrate - 11 g, fat - 1 g, calories from fat - 15%, dietary fiber - 2 g, cholesterol - 2 mg, sodium ~ 67 mg, potassium - 327 mg. JOSLIN EXCHANGES: 2 vegetables. |
