| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers, Cooking lig |
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 |
t |
Grated lime rind |
| 3 |
T |
Fresh lime juice |
| 1 |
t |
Minced seeded jalapeno |
|
|
pepper |
| 1 |
t |
Ground cumin |
| 1/2 |
t |
Salt |
| 1 |
|
Plain fat-free yogurt |
|
|
16-ounce |
INSTRUCTIONS
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. 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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