Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tbsp / 25 ml | shredded unsweetened coconut |
| 2 cups / 500 ml | pure grapefruit juice |
| 1 cup / 250 ml | fresh or frozen raspberries |
| 1 | banana |
| 1 tbsp / 15 ml | honey |
Directions
Preheat oven to 350°F (180°C).
Place coconut on a baking sheet; put in oven for 5 minutes, or until fragrant and lightly toasted. Remove from heat and cool.
In a blender, combine grapefruit juice, raspberries, banana, honey and toasted coconut; puree until smooth. Serve cold.
Serves 2.
Per 1 ½ cup (37 ml) serving: 248 calories, 3 g protein, 5 g total fat (3 g saturated fat), 53 g carbohydrate, 7 g fibre, 0 mg cholesterol, 6 mg sodium
Source: Leslie Beck's Healthy Kitchen