| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking lig, Appetizers | 6 | servings | |
INGREDIENTS
| 6 | c | Cubed peeled cantaloupe; (about 1-1/2 pounds) |
| 2 | c | Sliced seeded peeled cucumber |
| 1/4 | c | Honey |
| 1/2 | ts | Grated lime rind |
| 3 | tb | Fresh lime juice |
| 1 | ts | Minced seeded jalapeno pepper |
| 1 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 1 | ct | Plain fat-free yogurt; (16-ounce) |
INSTRUCTIONS
1. Combine cantaloupe and cucumber in a blender or food processor; process until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind, juice, and jalapeno to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well. 2. Cover and chill at least 1 hour or until thoroughly chilled. Yield: 6 servings (serving size: 1-1/4 cups). Nutritional Information: CALORIES 151 (4% from fat); FAT 0.7g (sat 0.4g, mono 0.2g, poly 0.1g); PROTEIN 6.2g; CARB 33.2g; FIBER 2.1g; CHOL 2mg; IRON 0.8mg; SODIUM 271mg; CALC 181mg NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it can be omitted. Recipe by: SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 65 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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