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Rainbow Peach Soup



  • 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


  1. Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate puree.
  2. 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.
  3. To garnish, drizzle 1 tablespoon raspberry puree 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.

Nutritional Analysis: One 1 cup serving equals: 129 calories, 42 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 3 gm protein, 1 gm fat

Diabetic Exchanges: 1 1/2 fruit, 1/2 skim milk

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