Rainbow Peach Soup
Ingredients
- 1 cup fresh or frozen raspberries, thawed
- 3 cups fresh or frozen peaches, thawed
- 3 tablespoons lemon juice
- 1 cup peach nectar
- 1 cup (8 ounces) plain nonfat yogurt
- 1/4 cup granulated sugar (optional)
- 1 teaspoon almond extract
Instructions
- Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree.
- Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, sugar (if needed if fruit is tart) and almond extract. Cover and refrigerate for 2 hours.
- To garnish, drizzle 1 tablespoon raspberry purée in a 3 inch circle on top of each serving. Use a wooden pick to draw six lines toward the center of circle, forming a flower.
Nutrition
Per 1 cup serving: 129 calories, 42 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 3 gm protein, 1 gm fat
Exchanges: 1 1/2 fruit, 1/2 skim milk
