Chilled Apricot-Pear Soup (Lacto) Recipe

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Chilled Apricot-Pear Soup (Lacto) Recipe

 



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Chilled Apricot-Pear Soup (Lacto)

 

Ingredients

1 (16 ounce) can apricot
1 halves in juice
1 (16 ounce) can pear halves
1 in juice
1 (8 ounce) carton vanilla
1 fatfree yogurt
1/2 cup skim milk
2 tbsp grand marnier or other
1 orange-flavored liqueur
1/2 tsp ground cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
1 fresh apricot slices
1 (optional)
1 fresh mint sprigs
1 (optional)



 

Preparation

Drain the canned fruit, reserving one cup of the juice. Combine the
canned fruit, reserved one cup juice, and next six ingredients in the
container of an electric blender; cover and process for one minute or
until smooth, stopping once to scrape down the sides. Cover and chill
for two hours.

To serve, ladle soup into individual bowls. If desired, garnish with
fresh apricot slices and mint sprigs. Serves 6.

From Cooking Light Cookbook 1994. The following information is based
on the original recipe, which had lowfat (not fatfree) yogurt. Per
serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium,
44 mg.; Fat, 1 gram (7% of calories).

Posted by Jean Reese to the Fatfree
Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, [email protected] using MMCONV.

 

 

Servings: 1

 

 

 

 


 

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