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Icy Lemon Mint Parfaits
Submitted by Junelle Lupiani, Dietetic Intern
Adapted from Bon Appétit Time For Dessert, by Mary Cech, April 2006.
As the weather begins to warm up here in Tucson and it becomes evident that spring is in the air, I find that my taste buds begin to change as quickly as the season. I no longer crave the rich decedent desserts that I enjoyed during the cold winter months, and my sweet tooth begins to yearn a more light and refreshing alternative. Even though this recipe calls for sugar and whipped topping, it's still relatively lower in calories than lemon meringue pie or even a lemon bar. The original recipe called for heavy whipping cream and additional sugar, so I modified it to use a whipped topping, and the result is a refreshing dessert, lower in saturated fat and calories than the original. Another advantage to this dessert - there is no need to use the oven during any point of the preparation, making it a perfect choice for this time of the year.
Lemon Mint Ice
- 1 - 2 cups loosely packed fresh mint leaves plus 6 leaves for garnish
- 1 ¼ cups of water
- 1 cup sugar
- ¾ cup fresh lemon juice
- 1 ½ cups Cool Whipped topping, thawed
- 1 pint container fresh strawberries, washed and thinly sliced
Combine the mint leaves, water, and sugar in a medium saucepan. Stir over medium heat until sugar dissolves. Reduce heat to very low and cook for 5 minutes without allowing the mixture to simmer. Pour through a fine strainer into 8x8x2-inch glass baking dish. Cool to room temperature then mix in the lemon juice. Cover and freeze until firm, at least 6 hours, stirring occasionally if time permits.
Remove the Lemon Mint Ice from freezer. Using a fork, scrape the top layer of the ice to form slush. Place 4 berry slices in each of 6 glasses; top the berries with 1 generous tablespoon Cool Whipped topping, then 4 berry slices, and spoon ¼ cup Lemon Mint ice over the berries. Continue to repeat the layering. Garnish each with berry slice and mint leaf.
Nutrient Analysis, 6 servings per recipe
- Calories 150 (using heavy cream, 220)
- Protein .8g. (using heavy cream, 1.4g)
- Saturated fat 2g. (using heavy cream, 7g.)
- Vitamin C 45mg
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