| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Low-fat, Soups | 8 | Servings |
INGREDIENTS
| 1 | Cantaloupe | |
| 1/2 | Honeydew melon | |
| 1/2 | c | Unsweetened pineapple juice |
| 1/3 | c | Sugar |
| 1 | T | Ginger root, grated |
| 4 | c | Strawberries, fresh or froze |
| 8 | oz | Vanilla yogurt |
| 8 | oz | Sour cream |
| 2 | c | Milk |
| Carnation petals, optional |
INSTRUCTIONS
Recipe by: Better Homes & Gardens, April 1992 Using a small melon baller, scoop the cantaloupe and the honeydew into balls, or use a knife to cut melon into cubes. You should have about 4 cups cantaloupe and 2 cups honeydew. Set aside 2 cups of the cantaloupe. In a small saucepan, combine pineapple juice, sugar and ginger root. Bring to boiling, stirring until sugar is dissolved. Reduce heat; simmer, uncovered, over medium heat for 5 to 7 minutes, or until the mixture is the consistency of a thin syrup. Remove from heat; cool. Transfer syrup to a storage container; add 2 cups cantaloupe pieces and 2 cups honeydew pieces. Cover and chill overnight. Meanwhile, place strawberries in a blender container or a food processor bowl; cover and process until smooth. Remove and set aside. Repeat with the reserved 2 cups cantaloupe pieces. In a large bowl, stir together the yogurt and sour cream. Add strawberries, blended melon and milk; stir until combined. Cover and chill overnight. To serve, drain melon balls, reserving syrup. Stir reserved syrup into chilled soup. Ladle soup into bowls; top with melon balls. If desired, garnish with carnation petals. Nutrition Analysis (using nonfat yogurt, light sour cream and skim milk): 197 calories, 6g protein, 41g carbohydrate, 2.7g fat, 11g cholesterol, 96mg sodium. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 210
Calories From Fat: 75
Total Fat: 8.5g
Cholesterol: 20.2mg
Sodium: 78.7mg
Potassium: 372.3mg
Carbohydrates: 31.2g
Fiber: 2.4g
Sugar: 25.8g
Protein: 4.3g