Cooking with Marlene Koch

Minted Raspberries

 
Makes servings.

Ingredients:

Minted Raspberries

Directions:

1. Mash half of the raspberries with a fork or puree briefly in a food processor or blender.
2. Strain raspberries through a fine strainer or sieve into a mixing bowl to remove seeds.
3. Chop (or julienne) mint leaves finely.
4. Add SPLENDA® No Calorie Sweetener, Granular lemon juice and mint to strained raspberries. Stir.
5. Add remaining raspberries and stir gently. Refrigerate until ready to serve. Serve within six hours.

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