| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
qt |
Fresh strawberries |
| 16 |
oz |
Strawberry yogurt |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Wash and hull strawberries. Set aside a few for garnish. In blender,
combine remaining strawberries, yogurt and juice. Blend to puree.
Refrigerate until well chilled. Slice garnish strawberries and place on top
of each bowl of soup when serving.
Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 27, 1998,
converted by MM_Buster v2.0l.
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