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Raspberry Ice Bar

Raspberry Ice Bar recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  1. Process first raspberries, orange juice, lemon juice, and Splenda Granulated Sweetener in a food processor or blender 30 seconds, stopping to scrape sides down. Pour mixture through a wire mesh strainer into a bowl, pressing the back of a spoon against the strainer to squeeze out juice. Discard seeds and pulp. Stir in orange zest.
  2. Pour mixture into an 8-inch square pan; freeze 8 hours or until firm.
  3. Remove from freezer and let stand at room temperature 20 minutes. Spoon mixture into serving dishes. Garnish, if desired.

    Popsicle Alternative: You can also pour the mixture from step 1 into a pop mold and freeze until solid. Then remove from the mold and serve as a raspberry popsicle.

Nutritional Information Per Serving:

Calories: 70
Fiber: 4 grams
Protein: 2 grams
Carbohydrates: 15 grams
Sugars: 9 grams

Source: Splenda