Post by Karrie on May 17, 2006 15:26:47 GMT -5
4 quarts water, divided
Sugar substitute equivalent to 1 cup of sugar (Splenda)
10 individual tea bags
1 package (12oz) frozen unsweetened raspberries, thawed and undrained
3 TBSP lime juice
In a large saucepan, bring 2 quarts of water to a boil. Stir in sugar substitute until dissolved. Remove from heat. Add the tea bags; steep for 5-8 minutes. Discard tea bags.
In another sauce pan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered for three minutes. Strain and discard the pulp. Add raspberry juice and lime juice to tea. Transfer to a large pitcher. Refrigerate until chilled.
1 cup= 17 calories, trace of fat (0 saturated fat), 0 cholesterol, trace sodium, 4g carbs, 1g fiber, trace protein.
Sugar substitute equivalent to 1 cup of sugar (Splenda)
10 individual tea bags
1 package (12oz) frozen unsweetened raspberries, thawed and undrained
3 TBSP lime juice
In a large saucepan, bring 2 quarts of water to a boil. Stir in sugar substitute until dissolved. Remove from heat. Add the tea bags; steep for 5-8 minutes. Discard tea bags.
In another sauce pan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered for three minutes. Strain and discard the pulp. Add raspberry juice and lime juice to tea. Transfer to a large pitcher. Refrigerate until chilled.
1 cup= 17 calories, trace of fat (0 saturated fat), 0 cholesterol, trace sodium, 4g carbs, 1g fiber, trace protein.