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Creamy Peach Soup With Raspberry Coulis

Prep time 25 mins
Chill time 1 hr
Yield 5 servings


  • 1 (14-ounce) package frozen unsweetened raspberries, thawed
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon almond extract
  • 1 3/4 cups ginger ale, divided
  • 1 (16-ounce) package frozen unsweetened peaches, thawed
  • 1 (8-ounce) carton vanilla low-fat yogurt
  • 1/2 cup frozen white grape juice concentrate

Nutrition Information

  • calories 218
  • fat 0.6 g
  • satfat 0.4 g
  • protein 3.3 g
  • carbohydrate 50.2 g
  • fiber 2.6 g
  • cholesterol 3 mg
  • iron 0.0 mg
  • sodium 45 mg
  • calcium 94 mg

How to Make It

  1. Add first 3 ingredients and 1/2 cup ginger ale to food processor bowl; puree until smooth. Cover and chill.

  2. Pour raspberry mixture through a fine wire-mesh strainer into a small bowl. Use a rubber spatula against sides of strainer to extract juice; discard seeds. Cover and chill.

  3. Place peaches, yogurt, and grape juice concentrate in food processor bowl; puree until smooth. Cover and chill 1 hour.

  4. Add remaining 1 1/4 cups ginger ale to peach mixture just before serving, stirring well. To serve, ladle about 1 cup peach mixture into each of 5 individual serving bowls; drizzle each with 1/4 cup raspberry coulis. Serve immediately.

Oxmoor House Healthy Eating Collection