Red Pepper Sunrise

Servings: 2
Ingredients:

1 lg Red bell pepper, about 6 oz.             -taste
1 c  Crushed ice                              GARNISHES
2/3 c  Buttermilk                               Paprika
1 tb Fresh lemon juice                        Dill pickle spears
1/4 ts Hot red pepper flakes or to

SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Freances Towner Giedt, copyright 1993. ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Preheat broiler. Cut pepper in half lengthwise. Place cut side down on a
baking sheet. Broil about 4 inches from heat for about 10 minutes, until
skin is charred. Remove from oven. Place bell pepper in a plastic bag and
let stand until cool. Remove and discard skin and seeds. Coarsely chop
pepper. Place in a food processor or blender along with ice, buttermilk,
lemon juice, and red pepper flakes. Process until smooth. Pour into chilled
mugs. Garnish with paprika, add a dill pickle spear to each mug.
Makes 2 servings.
PER SERVING: Calories - 59, protein - 3 g, carbohydrate - 11 g, fat - 1
g, calories from fat - 15%, dietary fiber - 2 g, cholesterol - 2 mg, sodium
~ 67 mg, potassium - 327 mg.
JOSLIN EXCHANGES: 2 vegetables.

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