| 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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