Summertime melon soup

Yield: 8 Servings

Measure Ingredient
5 cups Watermelon; seeded and cubed
1 pint Fresh strawberries
¼ cup Light sour cream
2 tablespoons Skim milk
2 tablespoons Sugar
4 Cantaloupes; optional
Additional fresh strawberries; optional

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 ½-inch shell. Cut a decorative edge if desired. Reserve melon for another use. Add soup to shell; garnish with strawberry if desired.

Serving Size: ⅛ 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@...> on Dec 30, 1997

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