Tropical Fruit Soup with Pineapple Salsa

Cooking Light
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)

Ingredients

+ Add To Shopping List
Salsa:
1/2 cup diced peeled pineapple
1/2 cup diced peeled papaya
2 tablespoons dark rum
2 teaspoons sugar
Soup:
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

Preparation

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