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Fresh Fruit with Lemon-Mint Cream

:  July/August 1998, EatingWell Serves Two

Your rating: None Average: 1.5 (2 votes)

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


Fresh Fruit with Lemon-Mint Cream Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low sodium | Healthy weight | High calcium | High fiber | Gluten free |

View Our 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

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Preparation

  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

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.

Carbohydrate Servings: 3

Exchanges: 1 fruit, 1 fat-free milk, 1 1/2 carbohydrate, 1 fat


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Recipe Categories

Style/Theme
Entertaining, formal
Kid-friendly
Vegetarian
Cooking for 2
Entertaining, casual
Type of Dish
Desserts, fruit
Sauce/Condiment, sweet
Ease of Preparation
Easy
Total Time
More than 1 hour
Ethnic/Regional
American
French
Servings
2
Preparation/ Technique
No-cook
Health & Diet Considerations
Low calorie
Low cholesterol
Low sodium
Healthy weight
High calcium
High fiber
Gluten free
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Fall
Winter
Publication
EatingWell Serves Two
July/August 1998
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