Strawberries in Meyer Lemon Syrup

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Meyer lemons, available through May, have sweeter, more aromatic juice than regular lemons. To ensure the dessert doesn't get too tart if substituting regular lemon juice, begin with 2 tablespoons juice, and taste; add more juice if desired. Garnish with fresh mint sprigs.

Yield: 4 servings (serving size: 1 cup berry mixture and 2 tablespoons whipped cream)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 157
  • Fat: 6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.5g
  • Carbohydrate: 27g
  • Fiber: 3.4g
  • Cholesterol: 20mg
  • Iron: 0.7mg
  • Sodium: 7mg
  • Calcium: 37mg

Ingredients

  • 4 cups quartered small strawberries
  • 1/4 cup fresh Meyer lemon juice
  • 1/4 cup sugar
  • 1/4 cup whipping cream

Preparation

  1. 1. Place berries, juice, and sugar in a large bowl; toss gently to coat. Cover and chill 20 minutes.
  2. 2. Place cream in a medium bowl; stir constantly with a whisk until soft peaks form. Serve whipped cream with berry mixture.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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