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Italian Kiss

Prep time 45 mins



  • 1 packet Sweet’N Low® zero calorie sweetener
  • 1 teaspoon Chambord
  • 1 (10-ounce bag) unsweetened frozen raspberries, defrosted
  • 4 ounces chilled prosecco
  • 2 fresh raspberries, optional, for garnish

Nutrition Information

  • calories 140
  • cholesterol 0 g
  • sodium 7 mg
  • carbohydrate 10 g
  • sugars 8 g
  • protein 8 g

How to Make It

  1. For the raspberry syrup, place a fine-mesh strainer over a bowl. Place the defrosted berries in the strainer and let sit for 30 minutes to drain. With the back of a wooden spoon, press the fruit gently against the strainer so the juice going into the bowl stays clear and pulp-free. There will be 3/4 cup raspberry juice. This juice keeps, tightly covered in the refrigerator, for up to 3 days. Use it with club soda, in iced tea, or a smoothie.

  2. Carefully drop 1 teaspoon of Chambord liqueur and 1 teaspoon of raspberry juice into the bottom of a chilled champagne flute. Add the Sweet’N Low®. Fill the glass 3/4 full with prosecco. Drop the raspberries into the glass or thread them on a toothpick and place it across the top of the glass