Peachy Berry Soup

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Prep Time
5 Mins
Yield
5 servings (serving size: 1 cup)
January 2004
RECIPE BY Oxmoor House

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)

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

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