Tropical Fruit Soup with Pineapple Salsa

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If you don't have papaya, you can substitute mango or just use all pineapple for the salsa. You can find passionfruit nectar in the Latin-food sections of most large supermarkets.
4 servings (serving size: 1 cup soup, 1/4 cup salsa, and 1 tablespoon coconut)


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1/2 cup diced peeled pineapple
1/2 cup diced peeled papaya
2 tablespoons dark rum
2 teaspoons sugar
3 cups vanilla low-fat yogurt
1 cup passionfruit nectar
1/3 cup pineapple juice
1/4 teaspoon coconut extract
1/8 teaspoon salt
1/4 cup flaked sweetened coconut, toasted


To prepare salsa, combine first 4 ingredients in a small bowl; set aside.

To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt through salt) in a medium bowl, and stir well with a whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the salsa. Sprinkle each serving with toasted coconut.

Created date

August 2000

Nutritional Information

Calories 264
Caloriesfromfat 15 %
Fat 4.3 g
Satfat 3.2 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 8.8 g
Carbohydrate 43.3 g
Fiber 0.9 g
Cholesterol 9 mg
Iron 0.4 mg
Sodium 204 mg
Calcium 301 mg