- home |
- My Recipe Page |
- Add Your Recipe |
- My Settings |
- Sign In |
- Sign Up
4 servings
suggest servings
| 1 | cup | strawberries | fresh |
| 1 | cup | blueberries | fresh |
| 3/4 | cup | raspberries | fresh |
Place 3/4 c of strawberries and 3/4 c of blueberries with 1/2 c of raspberries in a blender.
Blend at low speed for 30 seconds.
Pour into a bowl and stir in the remaining blueberries and raspberries.
Slice the remaining strawberries and use as a garnish.
Serve immediately.
If keeping, cover and keep for 3 to 5 days in the refrigerator, but it will not be as fresh tasting.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 5.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 1% | Vitamin C | 16% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Even though the Chinese New Year takes place in February, it doesn’t mean you can’t celebrate. By celebrating, I don’t mean ordering Chinese cuisine for the whole family. Instead, why not try creating your own authentic Chinese New Year dinner?...
I make this often. I put it in a hollowed out loaf of round pumpernickle or white bread, served with the removed insides of the bread, torn into bite size pieces and extra bread chunked up for scooping the dip. YUMMY!
Add your comment