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CATEGORY CUISINE TAG YIELD
Jewish Soups-, Cold 6 Servings

INGREDIENTS

3 c Diced honeydew melon
1/2 c Fresh orange juice
1/2 c Vanilla low-fat yogurt
1 tb Honey
1 ts Finely chopped peeled gingerroot
2 ts Fresh lime juice
2 c Diced peeled peaches; (1-1/2 pounds)
1 c Blueberries

INSTRUCTIONS

Place first 6 ingredients in a blender, and process until smooth. Combine
melon mixture, diced peaches, and blueberries in a bowl. Stir well. Cover
and chill before serving.
NOTE: I have varied the fruits depending on what is available at the time.
Recipe by: Cooking Light Magazine   June 1995   p.64 Posted to JEWISH-FOOD
digest V97 #233 by Linda Shapiro <lss@coconet.com> on Aug 18, 1997

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