Yield: 8 Servings
|5 cups||Watermelon; seeded and cubed|
|1 pint||Fresh strawberries|
|¼ cup||Light sour cream|
|2 tablespoons||Skim milk|
|4 \N||Cantaloupes; optional|
|\N \N||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