Fresh Mint Syrup
(for Sweet Crème with chocolate & raspberries)
Sauce for 6

INGREDIENTS
1/4 cup sugar
2 T water
2 cups fresh mint leaves, chopped

2 containers (5.3 oz each) 0% Fage Greek Yogurt
3 Tablespoons sugar
3 Tablespoons dark chocolate shavings

1 pint raspberries, lightly mashed

DIRECTIONS

1. Bring sugar and water to boil (until sugar dissolves)
2. Remove from hear and add in mint
3. Let steep for at least 15 minutes or covered overnight
4. Strain out mint leaves
5. For crème: mix yogurt & sugar together. Add chocolate.

Serve on top of raspberries. Drizzle dessert with fresh mint syrup.

Tip: Make extra syrup and keep covered in fridge for 2-3 weeks. Other uses for syrup:

• Stir syrup in ice tea or in club soda for a refreshing mint spritzer
• Use as dressing for pineapple/kiwi/orange or mixed melon fruit salad
• Add 2” chunk of ginger with mint and use mint-ginger syrup to top chopped mango
• Use lemon juice instead of water in the recipe for a tart lemon-mint syrup
• Add syrup to bourbon & ice for a traditional Mint Julep
• Pour syrup over berries and morning pancakes
• Drizzle over white peaches and blackberries
• Top angel food cake with berries and syrup
• Mix with plain low-fat yogurt or low-fat sour cream for a fruit dip

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Nutrition Facts Serv. size 1/6 of recipe (136g) Servings 6 Calories 143   Fat Cal. 19   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 2g 4% Total Carb. 28g 8%   Sat. Fat 1g 4%   Fiber 4g 20%   Trans Fats 0g     Sugars 19g   Cholest. 0mg 0% Protein 6g   Sodium 4mg 0%       Vitamin A 8% Vit. C 25% Calcium 4% Iron 4%