Pineapple Lemonade
Crushed fresh mint leaves may be added for a twist.

Servings: 6

• 3 cups pineapple juice
• 3 lemons, juiced
• 1 cup white sugar or use Splenda*
• 1/2 cup honey

• 6 slices lemon
• 1 (2 liter) bottle carbonated water
• Fresh mint leaves (optional)

To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute.

Allow to cool, then refrigerate overnight.

Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces one apple lemon syrup. Fill glasses to the top with carbonated water; stir.

(With Sugar) Per Serving: 319 Calories; trace Fat (0.5% calories from fat); trace Saturated Fat; 1g Protein; 83g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 4 Other Carbohydrates.

*(With Splenda) Per Serving: 190 Calories; trace Fat (0.8% calories from fat); trace Saturated Fat; 1g Protein; 50g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Vegetable; 1 1/2 Fruit; 1 1/2 Other Carbohydrates.

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