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Tropical Fruit Soup with Pineapple Salsa

Yield 4 servings (serving size: 1 cup soup, 1/4 cup salsa, and 1 tablespoon coconut)
If you don't have papaya, you can substitute mango or just use all pineapple for the salsa. You can find passionfruit nectar in the Latin-food sections of most large supermarkets.

Ingredients

  • Salsa:
  • 1/2 cup diced peeled pineapple
  • 1/2 cup diced peeled papaya
  • 2 tablespoons dark rum
  • 2 teaspoons sugar
  • Soup:
  • 3 cups vanilla low-fat yogurt
  • 1 cup passionfruit nectar
  • 1/3 cup pineapple juice
  • 1/4 teaspoon coconut extract
  • 1/8 teaspoon salt
  • 1/4 cup flaked sweetened coconut, toasted

Nutrition Information

  • calories 264
  • caloriesfromfat 15 %
  • fat 4.3 g
  • satfat 3.2 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 8.8 g
  • carbohydrate 43.3 g
  • fiber 0.9 g
  • cholesterol 9 mg
  • iron 0.4 mg
  • sodium 204 mg
  • calcium 301 mg

How to Make It

  1. To prepare salsa, combine first 4 ingredients in a small bowl; set aside.

  2. To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt through salt) in a medium bowl, and stir well with a whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the salsa. Sprinkle each serving with toasted coconut.