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
More From Sunset
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
- 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.
Cantaloupe Berry Soup Recipe at a Glance
- COURSE: Desserts
- CONVENIENCE: No-Cook, Quick/Easy
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat, Low Sodium
- COOKING METHOD: Blender
- OCCASION: Summer
- PUBLICATION: Sunset
More Recipes for Desserts
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Summer-Fruit Soup
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Cantaloupe with Balsamic Berries and Cream
Oxmoor House -
Berry Cream Tart
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