Update my dinner status, I'm making this tonight.
13 chefs marked this as Favorite
Servings: 8 tablespoons
Total Time (median): 0 : 45 Active Time: 0 : 20
US/Metric: [convert to metric]
Ingredients
- 1/4 cup fresh mint - Stems and leaves, to taste
- 1 tablespoon Splenda
- 1 1/2 tablespoons Boiling water
- 4 tablespoons Cider vinegar - or fruit vinegar of your choice
Preparation
In a food processor chop fine the mint with the Splenda and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for at least 1 hour or chill it, covered, overnight. Serve the sauce at room temperature with lamb or pork You can also drizzle it over fruit or salad.l Makes about 1/2 cup.
Each (1 tbs) serving contains an estimated:
Cals: 4, FatCals: 0 totFat: 0g
StatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 3mg, K: 39mg
TotCarbs: 1g, Fiber: 0g, Sugars: 1g
NetCarbs: 1g, Protein: 0g
