Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 2
Recipe by Cooking Light May 2002

Gallery

Credit: Randy Mayor; Mary Catherine Muir

Recipe Summary

Yield:
6 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.

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Nutrition Facts

178 calories; calories from fat 1%; fat 0.2g; poly fat 0.1g; protein 1.6g; carbohydrates 33.2g; fiber 2.5g; iron 0.8mg; sodium 10mg; calcium 33mg.
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