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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