Print coupons for the products you love and watch your savings grow.

Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait®

Original 99% Fat Free Strawberry

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

Iced Lemons with Raspberries and Mint

Favorite Fruits

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.

Gotta Love Lemons

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.

Source

Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006) p. 221.

Review write a review

review

click stars to rate

Based on 3 ratings

Love raspberry lemonade? Chill out with this dessert. From Prevention Healthy Cooking.

Prep Time:25 min

Start to Finish:7 hr 30 min

makes:8 servings

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

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.

Nutritional Information

1 Serving: Calories 170 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 39g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 25%; Calcium 0%; Iron 0% Exchanges: 3 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

print review with recipe

didnt work

I tried this recipe and followed each step exactly, when i froze the syrup & lemon mixture it separated with the syrup on the bottom and lemon juice on top... the syrup never did freeze and the lemon stuff was really sour, because it separated from the syrup.... looks good but doesn't turn out the same
Posted at 9:43 AM on March 20 2009 by chell_moody