| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cooking lig, Appetizers, Soups and s | 12 | servings | |
INGREDIENTS
| 6 | c | Low-salt chicken broth |
| 2 | c | Diced zucchini |
| 1/2 | c | Chopped onion |
| 6 | c | Fresh corn kernels –about 12 ears |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 3/4 | c | Plain fat-free yogurt |
| Jalapeno hot sauce; optional |
INSTRUCTIONS
1. Bring broth to a simmer in a large saucepan. Add zucchini and onion; cover and simmer 2 minutes. Stir in corn, salt, and pepper; cover and simmer 2 minutes. 2. Place one-third of corn mixture in a blender; process until smooth. Repeat procedure with remaining corn mixture. Ladle soup into bowls; top with yogurt. Serve with jalapeno hot sauce, if desired. Yield: 12 servings (serving size: 1 cup soup and 1 tablespoon yogurt). CALORIES 96 (16% from fat); PROTEIN 4.8g; FAT 1.7g (sat 0.4g, mono 0.6g, poly 0.6g); CARB 18.2g; FIBER 2.7g; CHOL 0mg; IRON 1.1mg; SODIUM 160mg; CALCIUM 35mg. Recipe by: Cooking Light Magazine, July/August, 1996 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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