CHILLED FRUIT AND YOGURT SNACK (AKA FRUIT SOUP)
Serve this refreshing treat as a snack, side dish or a light dessert. You can use any flavor of yogurt you'd like to add even more flavor. You can also use fresh fruit instead of frozen or use any kind of fruit you want. It's very versatile!
Provided by MTpockets
Categories Lunch/Snacks
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a blender or food processor combine one carton of yogurt, peaches, strawberries, orange juice and nutmeg.
- Cover and blend until smooth.
- Pour mixture into a bowl.
- Stir in remaining yogurt and mix well.
- Garnish with sliced strawberries if desired and serve immediately.
Nutrition Facts : Calories 210.5, Fat 1.7, SaturatedFat 0.8, Cholesterol 5, Sodium 74.5, Carbohydrate 45.8, Fiber 6.3, Sugar 33.2, Protein 6.7
CHILLED STRAWBERRY YOGURT SOUP
I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. -Phyllis Hammes of Rochester, Minnesota
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 3 servings.
Number Of Ingredients 5
Steps:
- In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt.
Nutrition Facts : Calories 174 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 69mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
CHILLED STRAWBERRY SOUP
When I went on a cruise I discovered that I loved chilled fruit soups - this recipe is from the Cruise Cookbook (A Culinary Journey - Princess Cruises).
Provided by ellie_
Categories Strawberry
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a blender or food processor puree the strawberries with the grape juice. Set aside 1/2 cup of the puree to serve as a garnish.
- Add the remainder of the soup ingredients (yogurt - nutmeg) to the blender and puree.
- Adjust seasonings and chill well. You may want to adjust seasonings again before serving.
- To serve: Serve the soup in a chilled bowl. Using a ring mold arrange the sliced strawberries in the center of the bowl. Fill the strawberry ring with creme fraiche. Pour the soup in the chilled bowls and garnish with drops of the reserved strawberry puree and more creme fraiche. Garnish with edible flowers, pink peppercorns and fresh mint.
Nutrition Facts : Calories 421.2, Fat 30.7, SaturatedFat 19, Cholesterol 109.9, Sodium 54.6, Carbohydrate 35, Fiber 2.5, Sugar 29, Protein 4.5
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