Combine yogurt and limeade in a bowl; beat at low speed of electric mixer until smooth. Spoon 2/3 cup yogurt mixture into each of 6 dessert compotes; freeze until firm. Top each with 1 tablespoon raspberries; reserve remaining raspberries for another use. Yield: 6 servings. Serving Ideas : Garnish with mint sprigs, if desired. Recipe By : Cooking Light, Sept 1993, page 105 From: Lisa Date: 07-19-96 (20:11) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #712 by Lisa Clarke
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|Serving Size: 1 Serving (233g)|
|Recipe Makes: 6|
|Calories from Fat: 76 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.4g||11 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 3mg||1 %|
|Sodium 130.4mg||4 %|
|Potassium 384.7mg||10 %|
|Total Carbohydrate 71.2g||21 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 69.1g|
|Protein 6.3g||9 %|
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Calories per serving: 382
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