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
Total:
Recipe from Sunset

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 6%
  • Protein: 3.3g
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Carbohydrate: 27g
  • Fiber: 4.5g
  • Sodium: 21mg
  • Cholesterol: 0.0mg

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

  1. 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.
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