RSSFresh Fruit with Lemon-Mint Cream
From EatingWell: July/August 1998, EatingWell Serves Two — Subscribe Now!
Mint and lemon flavor this tangy cream; use it to top any fresh fruit.
2 servings
Active Time: 5 minutes
Total Time: 1 hour 5 minutes
Nutrition Profile
Low calorie | Low cholesterol | Low sodium | Healthy weight | High calcium | High fiber | View Complete Nutrition Guidelines»
Ingredients
- 3/4 cup nonfat plain yogurt
- 1/4 cup reduced-fat sour cream
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 tablespoon finely chopped fresh mint
- 1 cup freshraspberries or other fresh fruit
Preparation
- 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
Per serving: 214 calories; 4 g fat (2 g sat, 1 g mono); 14 mg cholesterol; 43 g carbohydrates; 6 g protein; 4 g fiber; 65 mg sodium; 167 mg potassium.
3 Carbohydrate Serving
Exchanges: 1 fruit, 1 fat-free milk, 1 1/2 carbohydrate, 1 fat
Recipe Categories
- Health & Diet Considerations
- High calcium
- Healthy weight
- Low sodium
- Low cholesterol
- Low calorie
- High fiber
- Servings
- 2
- Total Time
- More than 1 hour
- Ease of Preparation
- Easy
- Type of Dish
- Sauce/Condiment, sweet
- Desserts, fruit
- Publication
- EatingWell Serves Two
- July/August 1998
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