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Chilled Raspberry-Champagne Cocktail

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2 cups (500 ml/250 g) raspberries
Liquid sweetener
cup (175 ml) water
1 piece of lemon zest
1 tsp (5 ml) cornstarch
cup (50 ml) dry champagne
Mint leaves


Serves: 2


Combine about ⅓ of the raspberries with a little sweetener and set aside. Combine the remainder with the water and lemon zest. Simmer, uncovered, for 4 min­utes. Strain while still hot.

Combine cornstarch with 1 tbsp (15 ml) cold water, stir into the strained raspberries and reheat. Cook until thick­ened. Add the remaining raspberries, the cham­pagne and a little sweetener.

Refrigerate in two small bowls for 2 to 3 hours. Garnish with mint and serve.

Per serving:- approx. 65 calories 2 g protein, 1 g fat, 8 g carbohydrates

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