| 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
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”