|1||lb (450 g) fresh strawberries, quartered|
|2||medium fresh peaches, peeled, pitted and diced|
|1||cup (250 mL) water|
|1/2||cup (125 mL) pulp-free orange juice|
|1/3||cup (75 mL) sugar|
|1||large sprig fresh basil|
|1||tbsp (15 mL) fresh lemon juice|
|1||tsp (5 mL) lemon zest|
|1||tsp (5 mL) grated fresh gingerroot|
|1/2||cup (125 mL) chilled dry champagne|
|Raspberry Sauce & Fruit Garnish|
|1||pint fresh raspberries (about 2 cups/500 mL)|
|3||tbsp (45 mL) sugar|
|1 1/2||tsp (7 mL) fresh lemon juice|
|8||oz (250 g) fresh strawberries, halved|
|1||medium fresh peach, pitted and thinly sliced|
Yield: 12 servings
Nutrients per serving: (1 ice mold, about 1 tbsp sauce): Calories 90, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 21 g, Protein 1 g, Sodium 0 mg, Fiber 3 g
U.S. Diabetic Exchanges Per Serving: 1 1/2 fruit (1 1/2 carb)
Cook's Tips: If desired, 1 lb (450 g) frozen unsweetened strawberries and 10 oz (300 g) frozen unsweetened sliced peaches (about 20 slices) can be substituted for the fresh
strawberries and peaches in the ice molds.
Frozen unsweetened raspberries can be substituted for the fresh raspberries in the raspberry sauce, if desired.
Ice molds can be prepared up to 24 hours in advance. Remove cupcake pan from freezer 30 minutes before serving to allow ice molds to soften to desired consistency.