Mint and lemon flavor this tangy cream; use it to top any fresh fruit. Source: EatingWell Magazine, July/August 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • 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 Facts

228 calories; 4.2 g total fat; 2.4 g saturated fat; 14 mg cholesterol; 99 mg sodium. 403 mg potassium; 42.7 g carbohydrates; 4.3 g fiber; 36 g sugar; 7.1 g protein; 255 IU vitamin a iu; 26 mg vitamin c; 35 mcg folate; 237 mg calcium; 1 mg iron; 37 mg magnesium;

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Rating: 2 stars
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 Read More