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Cantaloupe-Banana Slush

Recipe By :Cooking Light

2 Points per serving


2 cups coarsely chopped cantaloupe

2 cups sliced ripe bananas -- (about 2 medium)

2 cups pineapple-orange-banana juice -- * see note

1 tablespoon sugar

1 tablespoon lime juice


1. Arrange cantaloupe and banana in a single-layer on a baking sheet; freeze until firm. Place frozen fruit in a food processor; process until chunky. With processor on, slowly add remaining ingredients and process until smooth. Serve immediately. Yield: 5 servings.

* Twister Light has such a flavor

Servings: 5

Serving size (1 cup)

According to the magazine: Per Serving: 140 Calories, 0.5g Fat, 2g Pro, 33g Carb, 0mg Chol, 14mg Sod, 11mg Calc, 2.5g Fiber, 0.3mg Iron

Source: "Cooking Light Magazine, June 1997" Copyright: " Cooking Light"

NOTES : Submitted by Carolyn