Mint Sauce ( May 92)
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INGREDIENTS
INSTRUCTIONS
Process mint leaves until coarsely chopped. Add milk and process once. Place in a saucepan and bring to boil. Turn off heat. Chill 6 hours or overnight.Strain Beat egg yolks with sugar until lemon colored Meanwhile bring minted milk to boil. Pour boiling milk slowly into yolks beating in low. Transfer to saucepan and cook over very low heat until it coats a spoon ( about 4 to 5 minutes). DONT LET IT BOIL. Place pan in a large bowl with ice and water and stir until cold. Chill NOTES : Serve with chocolate mousse or avocado mousse Recipe by: Miriam P. Posvolsky Posted to EAT-L Digest by Leon & Miriam Posvolsky
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (170g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 82 | ||
| Calories from Fat: 25 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 1.6g | 8 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 9.8mg | 3 % | |
| Sodium 64.3mg | 2 % | |
| Potassium 401.4mg | 11 % | |
| Total Carbohydrate 9.7g | 3 % | |
| Dietary Fiber 3.2g | 13 % | |
| Sugars, other 6.5g | ||
| Protein 5.6g | 8 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 82
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