|Saturated Fat Acids||0.5 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Squeeze out the lemon juice and measure 1 tablespoon juice. Cut cress from the roots.
Rinse radishes, wipe dry and coarsely chop.
Combine lemon juice, radishes, buttermilk, paprika and salt in a blender and puree until smooth. Add sweetener to taste. Pour into an ice-filled serving glass, garnish with cress and serve immediately.