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
This is a great thing to make when the mint in your garden has grown out-of-control. While it's best fresh, a bottle of this will keep in the refigerator for several months. It acutally becomes better as it ages a bit.
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|Serving Size: 1 tablespoon (13g)|
|Recipe Makes: 8|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.3mg||0 %|
|Potassium 18.6mg||0 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.7g|
|Protein 0.1g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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