Serve this sweet soup as a starter or as a light dessert.
2 (10-ounce) packages frozen strawberries in lite syrup, thawed
1/2 cup fat-free half-and-half (can also use whole milk (we like lactose free whole milk))
1/4 cup unsweetened white grape juice
1/4 cup reduced-fat sour cream
Place first 3 ingredients in a blender or food processor; process until smooth. Cover and chill.
Ladle soup into serving bowls and top each serving with 1 tablespoon sour cream. Yield: 4 servings (serving size: 3/4 cup).
Calories 160 (11% from fat); Fat 2g (sat 1.2g, mono 0g, poly 0g); Protein 1.4g; Carb 22.8g; Fiber 0g; Chol 8mg; Iron o.8mg; Sodium 43mg; Calc 63mg (This is for the other health nuts out there, besides me, who care about this information)
Taken from Cooking Light
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1 comment:
Melanee made this at our house a week ago. It is AMAZING. We had chilled soup on our cruise a lot and Enoch and I were huge fans. This was every bit as good, if not better.
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