Low Carb Raspberries with Lemon Maple Sauce -

Printer Friendly

RSS Feed

Bookmark

Home

Low Carb Raspberries with Lemon Maple Sauce

Rate it!

Votes (0) | Comments (0)

By Rozanne Gold

Posted July 23rd, 2007

This article is reprinted with permission from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes, by Rozanne Gold, (2005, Rodale Books)

Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes

Servings:	4
Author Notes:	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. Nutritionist's Note: Blueberries lead the list of antioxidant-fortified fruits, but strawberries and raspberries are close to the top.
Ingredients:	3 pints raspberries 1/2 cup sugar-free maple-flavored syrup 1 lemon
Instructions:	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 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 4 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. Per Serving: Net Carbs 11.90; Total Carbs 24.81; Fiber 12.91; Total Fat 1.02; ; Sat Fat .04; Protein 1.77; Calories 115.