| 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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