Chilled apricot-pear soup (lacto)

1 servings

Ingredients

Quantity Ingredient
1 (16 ounce) can apricot
Halves in juice
1 (16 ounce) can pear halves
In juice
1 (8 ounce) carton vanilla
Fatfree yogurt
½ cup Skim milk
2 tablespoons Grand Marnier or other
Orange-flavored liqueur
½ teaspoon Ground cinnamon
¼ Ground nutmeg
⅛ teaspoon Ground cloves
x Fresh apricot slices
(optional)
x Fresh mint sprigs
(optional)

Directions

Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours.

To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6.

From Cooking Light Cookbook 1994. The following information is based on the original recipe, which had lowfat (not fatfree) yogurt. Per serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1 gram (7% of calories).

Posted by Jean Reese <jereese@...> to the Fatfree Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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