Double Pink Lassi Recipe

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0 votes | 792 views
Servings: 4

Ingredients

Cost per serving $2.84 view details

Directions

  1. To Assemble:Simmer raspberries with sugar for 5 min, puree and strain. Refrigeratetill ready to use.
  2. For rhubarb, simmer with sugar and water for 10 min till tender and puree. Refrigeratetill ready to use.
  3. 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.
  4. 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.

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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%
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