Peachy Berry Soup

When you keep these fruits in your freezer, you can bring the flavors of summer to your table any time of the year. Serve as a first course or as a light dessert for an alfresco dinner.


5 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes

Nutritional Information

Fat 2.7 g
Satfat 1.6 g
Carbohydrate 46.7 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 23 mg
Calories 210
Protein 2.8 g
Caloriesfromfat 11 %
Fiber 4.1 g
Calcium 74 mg


1 (10-ounce) package frozen strawberry halves in lite syrup, thawed
1 cup frozen peaches, thawed
1 cup frozen raspberries, thawed
1/2 cup reduced-fat sour cream
1 1/2 cups orange juice
2 tablespoons honey
1/4 teaspoon ground ginger
Reduced-fat sour cream (optional)


Process strawberries, peaches, and raspberries in a blender 1 minute or until smooth. Add 1/2 cup sour cream and next 3 ingredients; blend 1 minute or until smooth.

Ladle soup into bowls. Garnish with a dollop of sour cream, if desired.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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