Title: Red Pepper Sunrise
Categories: Diabetic Beverages Vegetable
Yield: 2 Servings
| 1 | lg | Red bell pepper, about 6 oz. |
| 1 | c | Crushed ice |
| 2/3 | c | Buttermilk |
| 1 | tb | Fresh lemon juice |
| 1/4 | ts | Hot red pepper flakes or to taste |
| | | GARNISHES |
| | | Paprika |
| | | 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.