Fresh Fruit with Lemon-Mint Cream

Fresh Fruit with Lemon-Mint Cream

1 Review
From: EatingWell Magazine, July/August 1998

Mint and lemon flavor this tangy cream; use it to top any fresh fruit.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • ¾ cup nonfat plain yogurt
  • ¼ cup reduced-fat sour cream
  • ¼ cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh mint
  • 1 cup freshraspberries or other fresh fruit


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  • Ready In

  1. Whisk yogurt, sour cream, sugar, lemon juice and mint until the sugar dissolves. Chill, covered, for 1 hour. Divide raspberries (or other fruit) between 2 bowls and top with the lemon-mint cream.

Nutrition information

  • Per serving: 228 calories; 4 g fat(2 g sat); 4 g fiber; 43 g carbohydrates; 7 g protein; 35 mcg folate; 14 mg cholesterol; 36 g sugars; 255 IU vitamin A; 26 mg vitamin C; 237 mg calcium; 1 mg iron; 99 mg sodium; 403 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value), Calcium (24% dv)
  • Carbohydrate Servings: 3
  • Exchanges: ½ fruit, ½ fat-free milk, 1½ other carbohydrate, ½ fat

Reviews 1

January 03, 2012
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By: EatingWell User
confusing information One carbohydrate exchange is = to 15 gms/carb. You state each serving has 43 g carb which is 3 exchanges. Right below that, you list Carbohydrate servings - 3. OK, Good. but then, below that where you list exchanges, you say it is only 1 1/2 carbohydrate exchanges. Which one is correct, the 43g & 3 svgs carb or the 1 1/2 exchanges? Also, my personal preference would not be to use up 3/4 of my meal carbs on a fruit topping! Esp. since the meal it's listed with already has my max carb/meal limit. Yes, I will leave off the topping and enjoy the fruit w/o it, but I would like feedback on the information, because I think it's incorrect. Thanks. Cons: carbohydrate information confusing
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