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Fruity Slush

 Fruity Slush
Carrie Bonikowske of Stevens Point, Wisconsin shares this frosty combination. "Refreshing and different' is the response I usually get when I serve this," she says.
13 ServingsPrep: 10 min. + freezing


  • 1 package (3 ounces) raspberry gelatin
  • 1 cup boiling water
  • 2 cups cold water
  • 2 cups cranberry juice
  • 1 can (12 ounces) frozen pink lemonade concentrate, thawed
  • 1 can (12 ounces) frozen orange juice concentrate, thawed
  • 1 liter lemon-lime soda, chilled


  • In a large bowl, dissolve gelatin in boiling water; stir in the cold
  • water, cranberry juice and concentrates. Pour into a 2-1/2-qt.
  • freezer container; cover and freeze overnight.
  • Remove container from the freezer 2 hours before serving. Fill
  • glasses two-thirds full with slush; stir about 1 cup soda into each
  • glass. Yield: 13 servings (about 2 quarts).
Nutritional Facts: 1 cup (prepared with sugar-free gelatin, reduced-calorie cranberry juice and diet lemon-lime soda)equals 102 calories, trace fat (trace saturated fat), 0 cholesterol, 14 mg sodium, 26 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1-1/2 fruit.