nutritional information

Per SERVING:

  • Calories: 213
  • Protein: 8 g
  • Total Fat: 1 g
  • Saturated Fat: 0 g
  • Carbohydrates: 45 g
  • Cholesterol: 2 mg
  • Sodium: 97 mg
  • Fiber: 3 g
  • Sugar: 39 g

Summer Fruit Soup

Serves 6

30 minutes or fewer

Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight. 
  • 3 cups nonfat vanilla yogurt
  • 1 small ripe cantaloupe, cubed and chilled (about 3 cups)
  • 3 apricots, pitted, chopped and chilled
  • 1 Tbs. honey or maple syrup
  • 1 tsp. vanilla extract
  • 2 cups cubed watermelon, chilled
  • 2 peaches or nectarines, pitted, sliced and chilled
  • ½ pint blueberries, chilled
  • ½ pint blackberries or raspberries, chilled
  • grated nutmeg, for garnish
  1. Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and purée until smooth.
  2. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.
July 2007

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