Fresh mint leaves steep in fat-free milk to impart the herb’s essence; the taste is much better than that of mint extract. Unless milk is stabilized with a thickener such as flour or cornstarch, it will “break,” or curdle, when it becomes too hot; that’s why it’s important to go no higher than 180 degrees at the beginning of step one. CALORIES 227(25% from fat); FAT 6.4g (sat 3.2g,mono 2.5g,poly 0.4g); PROTEIN 6.7g; CHOLESTEROL 105mg; CALCIUM 173mg; SODIUM 106mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 39.4g