| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 1 | Servings | ||
INGREDIENTS
| 2 1/2 | c | Strawberries, Quartered |
| 2 | T | Sugar |
| 2 | T | White Rum |
| 1 | t | Grated Lime Rind |
INSTRUCTIONS
1997 Combine first 3 ingredients in a small bowl, stir gently. Let stand 20 minutes. Place half of strawberry mixture and lime rind in a blender; process until smooth. Add to remaining strawberry mixture; stir well. Cover and chill. Yield: I'/2 cups (serving size: 3 tablespoons). CALORIES 37 (5% from fat); FAT 0.2g (sat Og, mono Og, poly 0. Ig); PROTEIN 0.3g; CARB 6.4g; FIBER 1.2g; CHOL Omg; IRON 0.2mg; SOI)ItjM I nig@ (:AI,C 7ing Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe <[email protected]> on Aug 10,
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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 4.2mg
Potassium: 587.9mg
Carbohydrates: 54.8g
Fiber: 7.6g
Sugar: 43.8g
Protein: 2.6g