ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Peachy Berry Soup

Prep time 5 mins
Yield 5 servings (serving size: 1 cup)
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.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

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

Oxmoor House Healthy Eating Collection