Red pepper sunrise
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Red bell pepper, about 6 oz. |
| 1 | cup | Crushed ice |
| ⅔ | cup | Buttermilk |
| 1 | tablespoon | Fresh lemon juice |
| ¼ | teaspoon | Hot red pepper flakes or to taste |
| GARNISHES | ||
| Paprika | ||
| Dill pickle spears | ||
Directions
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.
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