STRAWBERRY DESSERT SOUP
From Sharon Delaney-Chronis in South Milwaukee, Wisconsin: When I first prepared this change-of-pace soup for a party, everyone called it a hit! My husband always likes it warmed up, but I prefer my soup chilled. Any leftovers, we drizzle over frozen custard for a fresh, fruity topping. - Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Time 20m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 3/4 cup water, apple juice, sugar, cinnamon and cloves. Bring to a boil, stirring occasionally. Remove from the heat., Place strawberries and remaining water in a blender; cover and process until smooth. Pour into apple juice mixture. Stir in yogurt and food coloring if desired. Cover and refrigerate for at least 2 hours or until chilled. , Ladle soup into bowls. Combine sour cream and milk; spoon about 2-1/2 teaspoons into the center of each bowl. Using a toothpick, pull mixture out, forming a flower or design of your choice.
Nutrition Facts : Calories 192 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 45mg sodium, Carbohydrate 40g carbohydrate (38g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY SOUP
This recipe was found in the The Old Fashioned Cookbook, published in 1975. Can be served either as a first course or as a dessert.
Provided by Sydney Mike
Categories Dessert
Time 3m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Wash & hull strawberries, then put the berries & the rest of the ingredients in a blender & process 45 seconds or until smooth.
- Serve in chilled cups.
Nutrition Facts : Calories 268.1, Fat 18.6, SaturatedFat 11, Cholesterol 52.3, Sodium 71.9, Carbohydrate 23.7, Fiber 1.8, Sugar 19, Protein 3.6
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