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| Fresh Raspberries With Lemon-Maple Sauce |
| This is a simple and sophisticated merger of flavors that is indeed more
than the sum of its parts. Serve it in chilled martini glasses with a lemon
twist, and you'll get oohs and ahhs at the table. |
| 3 pints raspberries 1/2 cup sugar-free maple-flavored syrup 1 lemon |
 |
||
| Place the raspberries in a bowl. In a small bowl,
place the syrup. Grate the zest of the lemon and set aside. Halve the lemon and
squeeze to get 3 tablespoons of juice. Mix the juice into the syrup and stir
until combined. Pour the lemon-syrup sauce over the raspberries and let
marinate for 15 minutes. Distribute the raspberries among four chilled martini or wine glasses. Top with the sauce from the bowl. Scatter the lemon zest on top and serve immediately. You may also garnish each serving with a long twist of lemon zest or a paper-thin lemon slice cut from an additional lemon. Serves four. Nutritionist's Note: Blueberries lead the list of antioxidant-fortified fruits, but strawberries and raspberries are close to the top. |
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| Carbs That Count, 12 grams; total carbs,
24.81; fiber, 12.91; total fat, 1.02; saturated fat, .04; protein, 1.77;
calories, 115 |
||
| Recipe from
Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes (Rodale, 2005) by
Rozanne Gold with Helen Kimmel, M.S., R.D. |