Preparation time: 10 minutes

1 cup frozen raspberries
1 cup fresh strawberries, cut into bite-size pieces
1/2 cup soy milk, unsweetened (shake before pouring)
1/3 pound (5 1/2 ounces) soft tofu, cut into bite-size pieces
1 cup ice
1/2 cup light whipped topping
4 tablespoons Splenda or other artificial sweetener
1 teaspoon vanilla extract
1 teaspoon lemon juice

Place all ingredients in a blender. Puree until smooth. Serve immediately.

Yield: 3 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 98
Carbohydrate: 10 g
Protein: 6 g
Soy protein: 5 g
Fat: 3 g
Saturated fat: 1 g
Sodium: 10 mg
Fiber: 4 g
Exchanges per serving: 1/2 carbohydrate, 1 lean meat
Carbohydrate choices: 1/2

This recipe was developed by Jacqueline Craig, a registered dietitian at Group Health Associates, an American Diabetes Association–recognized Education Program in Cincinnati, Ohio.

Source: http://diabetesselfmanagement.com