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Recipe Summary

Yield:
2 cups.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine strawberries and pecans in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Reserve 1 tablespoon yogurt; add remaining yogurt to strawberry mixture, stirring well. Add wine and sugar; cover and process until blended. Cover and chill.

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  • To serve, ladle soup evenly into 2 dessert bowls. Drizzle 1 1/2 teaspoons yogurt over each serving. Garnish with sliced strawberries, if desired.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

123 calories; calories from fat 21%; fat 2.9g; saturated fat 0.3g; mono fat 0g; poly fat 0g; protein 5.7g; carbohydrates 17.5g; fiber 0g; cholesterol 2mg; iron 0mg; sodium 67mg; calcium 0mg.
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