Strawberry Soup

Strawberries in soup? Absolutely--they make for a unique, refreshing dessert.

Yield: 5 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 116
  • Calories from fat: 4%
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.3g
  • Carbohydrate: 21.2g
  • Fiber: 2.4g
  • Cholesterol: 1mg
  • Iron: 0.7mg
  • Sodium: 48mg
  • Calcium: 139mg


  • 3 1/3 cups quartered strawberries
  • 1/2 cup orange juice
  • 1/2 cup Riesling or other slightly sweet white wine
  • 2 1/2 tablespoons sugar
  • 1 1/3 cups plain fat-free yogurt
  • 2 teaspoons finely chopped fresh mint


  1. Place the first 4 ingredients in a blender; process until smooth. Pour strawberry pureé into a bowl, and add yogurt, stirring with a whisk. Cover and chill. Spoon 1 cup soup into each of 5 bowls, and sprinkle with mint.
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