Minted Strawberries and Cream
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1/2 cup sugar
4-5 bunches fresh mint leaves, chopped
8 ounces fat free cream cheese, softened
1/2 cup nonfat, plain yogurt
2 tablespoons confectioners sugar
1 teaspoon vanilla
1 pound strawberries
Combine the water and sugar in a small saucepan and bring to
boil. Reduce heat and stir until sugar dissolves and the liquid
thickens. Remove from heat and add mint. Steep for 10 minutes.
Strain mint syrup through a fine strainer or cheesecloth and
cool to room temperature.
Beat cream cheese with a mixer or whisk until soft. Add yogurt,
confectioners sugar and vanilla and mix well. Cover and
refrigerate at least 15 minutes. Wash the strawberries and
remove the hull. Chop larger strawberries into similar size
pieces. Pour the mint syrup over the strawberries and toss to
coat. Cover and refrigerate at least 15 minutes. Serve
strawberries with a dollop of yogurt-cheese mixture.
Makes 4 Servings
Serving Size: approx. 6 ounces strawberries and 3 ounces
yogurt-cheese mixture
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Nutrients per serving:
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Calories: 134
Total fat: 1 gram
Saturated fat: trace
Cholesterol: 4 mg
Sodium: 258 mg
Carbohydrate: 24 grams
Protein: 8 grams
Dietary fiber: 1 gram