Cantaloupe Berry Soup

Photo: Annabelle Breakey; Styling: Randy Mon
Show off summer's bounty with this unique soup. Blended cantaloupe, fresh berries, yogurt, and a drizzle of honey are sweet with a touch of tartness. This creamy cantaloupe combination can also be served as breakfast and holds 22% of your daily fiber.

 

Yield:

Serves 4

Recipe from

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 118
Caloriesfromfat 6 %
Protein 3.3 g
Fat 0.8 g
Satfat 0.1 g
Carbohydrate 27 g
Fiber 4.5 g
Sodium 21 mg
Cholesterol 0.0 mg

Ingredients

Flesh from 1 cantaloupe (3 lbs.), cut in chunks
8 fresh mint leaves, chopped
1 cup raspberries
1 cup blackberries
1/4 cup nonfat Greek yogurt
1 tablespoon honey

Preparation

Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each soup.

 

 

Note:

Amy Machnak,

September 2009