| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Jewish | Fruits, Soups | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Small Peaches, peeled |
| pitted sliced | ||
| 1 1/2 | c | Ripe Cantaloupe, diced |
| 1 3/4 | c | Apricot Nectar, up To 2 |
| 2 | T | Nonfat Yogurt |
| 1 | t | Fresh Lemon Juice, up To 2 |
| Zest of 1 Orange | ||
| 1 | c | Fresh Raspberries |
INSTRUCTIONS
In blender puree peaches, cantaloupe, 1 1/2 cups nectar, yogurt and 1 teaspoon lemon juice until smooth. Add more nectar and lemon juice as needed. Chill at least 1 hour. Can be made day ahead and refrigerated. Just before serving, mix well. Taste for sugar-sweet balance. Divide soup evenly among 4 chilled soup bowls. Garnish with raspberries. Serve chilled. Makes 4 servings. Abby Mandel Copyright Los Angeles Times Recipe by: Los Angeles Times - Prodigy Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 5
Total Fat: <1g
Cholesterol: <1mg
Sodium: 19mg
Potassium: 480.8mg
Carbohydrates: 31.9g
Fiber: 4.4g
Sugar: 27.2g
Protein: 2.1g