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; carbohydrates 42.7g; dietary fiber 4.3g; sugars 35.5g; fat 4.2g; saturated fat 2.4g; cholesterol 13.5mg; vitamin a iu 255.2IU; vitamin c 26.4mg; folate 34.8mcg; calcium 236.7mg; iron 0.9mg; magnesium 37.2mg; potassium 403mg; sodium 99.4mg; thiamin 0.1mg.

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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