Summer Fruit Cups
Refreshing and Low Calorie!

• 1 cup water
• 1/2 cup granulated sugar
• 1 teaspoon finely shredded lemon peel
• 1/4 cup loosely packed fresh mint leaves
• 2 cups sliced fresh apricots
• 2 cups sliced fresh nectarines
• 1 cup fresh blackberries, and/or raspberries

In a 1-quart saucepan combine the water, sugar, lemon verbena or lemon peel, and half of the mint leaves. Cook and stir over medium heat until bubbly; reduce heat. Simmer, covered, for 10 minutes. Strain, discarding the lemon peel and mint. Cool.

In a large bowl combine the fruit and the remaining mint leaves. Drizzle the cooled syrup over the fruit mixture. Serve at once.

Per Serving: 94 Calories; trace Fat (3.3% calories from fat); trace Saturated Fat; 1g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Vegetable; 1/2 Fruit; 1 Other Carbohydrates.

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