Red, White and Blueberry Low Carb Slushies

DifficultyEasy
Yield4 servings
Prep15 mins

9.6g

Net Carbs

1.1g

Protein

4.6g

Fat

8.7g

Fiber

96

Calories

Red, White and Blueberry Low Carb Slushies

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:

  1. 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.
  2. 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).
  3. 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.

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