0
(0)
CATEGORY CUISINE TAG YIELD
Grains, Dairy 8 Servings

INGREDIENTS

5 c Watermelon; seeded and cubed
1 pt Fresh strawberries
1/4 c Light sour cream
2 tb Skim milk
2 tb Sugar
4 Cantaloupes; optional
Additional fresh strawberries; optional

INSTRUCTIONS

Seeing I haven't posted in quite a while, I thought that I would post
lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I
only have 44 formatted. Plan on formatting the rest this week. Hope you all
enjoy these.
Combine watermelon and strawberries. Puree in batches in a blender, adding
sour cream, milk and sugar to the last batch. Pour into a 2-quart
container; mix well. Cover and chill at least 3 hours. To serve soup in
cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds,
leaving about a 1/2-inch shell. Cut a decorative edge if desired. Reserve
melon for another use. Add soup to shell; garnish with strawberry if
desired.
Serving Size: 1/8 recipe
Calories: 65, Total Fat: 1gm, Calories from Fat: 14%, Saturated Fat: trace,
Cholesterol: 2mg, Sodium: 9mg, Carbohydrate: 13gm, Protein: 1gm
NOTES : My summertime soup always elicits a sweet response.  Guests never
fail to request the recipe.  To make it look even better, I often serve it
in cantaloupe bowls.
Recipe by: Valerie Black,  Fairfield Bay,  Arkansas
Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping"
<unicorn4@usit.net> on Dec 30, 1997

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?