Double Pink Lassi Recipe
Servings: 4
Ingredients
- 1 c. raspberries, fresh or possibly frzn Rhubarb
- 1 1/2 c. rhubarb, minced
- 1/4 c. sugar
- 3 Tbsp. water Lassi
- 1 1/2 c. grnd almonds
- 1 x cinnamon stick
- 2 c. lowfat milk
- 2 1/2 c. plain lowfat yoghurt
- 1 c. crushed ice
- 1/4 c. almond slices, toasted
Directions
- To Assemble:Simmer raspberries with sugar for 5 min, puree and strain. Refrigeratetill ready to use.
- For rhubarb, simmer with sugar and water for 10 min till tender and puree. Refrigeratetill ready to use.
- For lassi, heat grnd almonds, cinnamon stick with lowfat milk to just below a simmer. Stir occasionally and keep at low heat for 10 min. Strain lowfat milk through a fine strainer lined with cheesecloth, twisting cheesecloth to get every bit of juice out of almonds. Refrigeratecompletely.
- In a blender, puree chilled lowfat milk with lowfat yoghurt, rhubarb puree and 1/2 of raspberry puree with ice. Divide remaining raspberry puree between 4 tall glasses. Top up with lassi mix. Garnish with toasted almond slices.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 4 servings | |
| Calories 311 | |
| Calories from Fat 125 | 40% |
| Total Fat 14.64g | 18% |
| Saturated Fat 4.63g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 128mg | 5% |
| Potassium 681mg | 19% |
| Total Carbs 34.41g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 28.3g | 19% |
| Protein 13.62g | 22% |
