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Iced Lemons with Raspberries and Mint

  • Prep 25 min
  • Total 7 hr 28 min
  • Servings 8

Love raspberry lemonade? Chill out with this dessert. From Prevention® Healthy Cooking. ...MORE+ LESS-

Ingredients

8
lemons
1/2
cup water
4
mint leaves
1 1/2
cups sugar
1 1/2
cups raspberries

Steps

Hide Images
  • 1
    Slice tops off of lemons to make toppers. Scoop out insiders of lemons and strain to create 1 cup of juice. Discard pulp and reserve excess juice for future use.
  • 2
    Place empty lemon shells and toppers on baking sheet and place in freezer until filling is ready.
  • 3
    In small saucepan over low heat, heat water, mint, and sugar to boiling. Boil 2 to 3 minutes, or until sugar dissolves. Remove from heat; strain Set aside to cool. Remove and discard mint leaves.
  • 4
    Add lemon juice to cooled syrup mixture. Freeze syrup mixture at least 4 hours, or overnight.
  • 5
    When mixture is frozen, place in food processor and process until creamy. Fold in raspberries and freeze at least 3 hours.
  • 6
    To assemble dessert, pack lemon-raspberry filling into frozen lemon shells. Place toppers on; return to freezer until ready to serve.

Expert Tips

  • Fruits offer a host of nutrients including vitamin C to accompany their great taste. Be sure to get at least 2 to 3 servings of fruits daily.
  • Lemons should always have a place in your fridge. A squeeze can wake up anything from water to fish. And the zest can add summer freshness to salads or chicken dishes year round.
  • Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006) p. 221.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
5mg
0%
Potassium
65mg
2%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
6%
Sugars
39g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
25%
25%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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