Fresh Fruit with Lemon-Mint Cream

July/August 1998, EatingWell Serves Two

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

Fresh Fruit with Lemon-Mint Cream

Makes: 2 servings

Active Time:

Total Time:


  • 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


  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.


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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