| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 8 | Servings | ||
INGREDIENTS
| 5 | c | Watermelon; seeded and cubed |
| 1 | pt | Fresh strawberries |
| 1/4 | c | Light sour cream |
| 2 | tb | Skim milk |
| 2 | tb | Sugar |
| 4 | Cantaloupes; optional | |
| Additional fresh strawberries; optional |
INSTRUCTIONS
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these. Combine watermelon and strawberries. Puree in batches in a blender, adding sour cream, milk and sugar to the last batch. Pour into a 2-quart container; mix well. Cover and chill at least 3 hours. To serve soup in cantaloupe bowls, cut cantaloupes in half; hollow out melon and seeds, leaving about a 1/2-inch shell. Cut a decorative edge if desired. Reserve melon for another use. Add soup to shell; garnish with strawberry if desired. Serving Size: 1/8 recipe Calories: 65, Total Fat: 1gm, Calories from Fat: 14%, Saturated Fat: trace, Cholesterol: 2mg, Sodium: 9mg, Carbohydrate: 13gm, Protein: 1gm NOTES : My summertime soup always elicits a sweet response. Guests never fail to request the recipe. To make it look even better, I often serve it in cantaloupe bowls. Recipe by: Valerie Black, Fairfield Bay, Arkansas Posted to recipelu-digest Volume 01 Number 420 by "Dorothy Tapping" <unicorn4@usit.net> on Dec 30, 1997
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