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    RAINBOW PEACH SOUP


    Source of Recipe


    Azlinda - Recipe Goldmine

    Recipe Introduction


    Plan ahead...needs to chill at least 2 hours.

    Recipe Link: http://www.recipegoldmine.com/index.html

    RAINBOW PEACH SOUP
    Serves: 6

    1 C. fresh or frozen raspberries, thawed
    3 C. fresh or frozen peaches, thawed
    3 T. lemon juice
    1 C. peach nectar
    1 C. (8 oz.) plain nonfat yogurt
    1/4 C. sugar, optional
    1 tsp. almond extract

    Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate purée.

    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.

    Nutritional Analysis: One 1 cup serving equals: 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


 

 

 


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