Strawberry-cantaloupe Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 3 | Servings | |
INGREDIENTS
| 1/2 | Cantaloupe -seeded & peeled | |
| cut into chunks | ||
| 1 | c | Fresh strawberries – Rinsed |
| hulled | ||
| 1 | Ripe banana – peeled and cut | |
| into chunks | ||
| 1/2 | c | Unsweetened pineapple juice |
| 1/2 | c | Nonfat vanilla yogurt |
INSTRUCTIONS
Place all ingredients except yogurt in a blender or the work bowl of a food processor fitted with a metal blade. Cover and process until smooth. Add yogurt. Cover and process until well combined. Serve immediately or cover and chill until serving time. NOTES : Raspberries can be used in place of strawberries. Also consider whipping up this sweet treat any time you want to relax and refuel with a fruity drink packed full of nutrients. Posted to JEWISH-FOOD digest V97 #242 by lisamontag@juno.com (Lisa Montag) on Aug 31, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 72
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 265.9mg
Carbohydrates: 17.8g
Fiber: 2.1g
Sugar: 11.2g
Protein: <1g