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

Ruth Cousineau
Source: EatingWell Magazine, July/August 1998


Recipe Summary

1 hr 5 mins


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; protein 7.1g 14% DV; carbohydrates 42.7g 14% DV; exchange other carbs 3; dietary fiber 4.3g 17% DV; sugars 35.5g; fat 4.2g 7% DV; saturated fat 2.4g 12% DV; cholesterol 13.5mg 5% DV; vitamin a iu 255.2IU 5% DV; vitamin c 26.4mg 44% DV; folate 34.8mcg 9% DV; calcium 236.7mg 24% DV; iron 0.9mg 5% DV; magnesium 37.2mg 13% DV; potassium 403mg 11% DV; sodium 99.4mg 4% DV; thiamin 0.1mg 8% DV.

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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