Strawberry-cantaloupe soup
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Cantaloupe -seeded & peeled; cut into chunks |
| 1 | cup | Fresh strawberries - Rinsed; hulled |
| 1 | small | Ripe banana - peeled and cut into chunks |
| ½ | cup | Unsweetened pineapple juice |
| ½ | cup | Nonfat vanilla yogurt |
Directions
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@... (Lisa Montag) on Aug 31, 1997