Red, White and Blueberry Low Carb Slushies
9.6g
Net Carbs
1.1g
Protein
4.6g
Fat
8.7g
Fiber
96
Calories
Ingredients:
- 1/2 cup tap water FNDDS
- 1 1/2 fluid ounces lemon juice, 100% FNDDS
- 5 tablespoons truvia, sweet completed granulated sweetener
- 60 eas municipal tap ice cubes USDA
- 1 cup frozen raspberries, unsweetened FNDDS
- 1 cup fresh blueberries USDA
- 1 cup canned coconut milk, lite KA-ME
Directions:
- In a high powdered blender, combine water, lemon juice and 3 tablespoons sweetener until well combined. Add frozen raspberries and process until smooth. Add ice (about one cup) and process on high until a slushie texture forms, adding more ice if needed. Fill the bottom of 4 glasses evenly, about ½ cup each.
- Rinse out the blender and fill with coconut milk and remaining 2 tablespoons sweetener. Process until well combined. Add ice (about 2 cups) and process on high until a slushie texture forms, adding more ice if needed. Layer this on top of the raspberry lemonade layer evenly across the 4 glasses (about a rounded ½ cup in each).
- Wash the blueberries and top each glass with ¼ cup. Serve while cold with a straw.
Add some tequila or vodka to the raspberry lemonade layer to turn this fun drink into a delicious, cooling cocktail.
