Strawberry-cantaloupe soup

Yield: 3 Servings

Measure 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

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

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