Featured Holiday Favorites Recipes Snacks — 31 December 2014

Toast 2015 with a light, refreshing mimosa!

By: Jodie Shield, RDN

Cheers to your health! Thanks WCIU for having me share some of my favorite lighted up holiday cocktails on the You and Me in the Morning Show. Everyone on the set enjoyed sipping Red Orange Cosmos, Blue Moon Mocktails, and Raspberry-Acai Mimosas. The key to making these spirits light – Trop50 juices. All of them have half the sugar and calories compared to other orange juices. Added bonus: no artificial ingredients as they’re sweetened with stevia. You’ll find all of these recipes on my app Time to Eat Healthy. To help whet your appetite, here’s how you make a lightened up mimosa using Trop50 Raspberry Acai juice. This recipe calls for champagne, but sparkling wines like Cava and Prosecco are de-lish. Or you can skip the bubbly, and use sparkling water.

Raspberry-Acai Mimosas

8 servings


  • 1 bottle (750 milliliters) champagne
  • 1 bottle (59 fluid ounces) Trop50 Raspberry Acai Juice



  1. Fill each champagne flute with chilled champagne (about 2 ounces) and top with chilled Trop50Raspberry Acai Juice (about 2 ounces), gently stir.
  2. For added flare, add a strawberry to decorate rim of each flute.

Nutritional Information per serving (1/2 cup):124 calories, 0 grams protein, 12 grams carbohydrate, 0 grams fat, 0 grams saturated fat, 0 milligrams cholesterol, 0 grams fiber, 14 milligrams sodium

Note: My recipe segment was sponsored by Tropicana – thanks!



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About Author


Jodie Shield, M.Ed., R.D., L.D.N. Jodie Shield has been a consultant and spokesperson in the field of nutrition for over two decades. A former national media spokesperson for the American Dietetic Association (1989-1995), she has worked extensively with the Rush-Presbyterian-St. Luke’s Medical Center and taught nutrition and medical dietetics at the University of Illinois. Currently she is a complemental faculty member of the College of Health Sciences in the Department of Clinical Nutrition at Rush University in Chicago.

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