Chilled Strawberry Yogurt Soup Recipe
Chilled Strawberry Yogurt Soup Recipe photo by Taste of Home

Chilled Strawberry Yogurt Soup Recipe

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I enjoyed a cool berry soup at a restaurant several years ago. The manager gave me some of the ingredients and none of the amounts, so I tinkered with what I had to get this refreshing rendition. —Phyllis Hammes of Rochester, Minnesota
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 3 servings

Ingredients

  • 1 pound fresh strawberries
  • 1-1/4 cups vanilla yogurt, divided
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons orange juice concentrate
  • 1/8 teaspoon McCormick® Pure Almond Extract or 1/2 teaspoon lemon juice

Nutritional Facts

One serving (1 cup) equals 174 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 69 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 reduced-fat milk, 1/2 starch.

Directions

  1. In a food processor, combine the strawberries, 1 cup yogurt, confectioners' sugar, orange juice concentrate and extract; cover and process until blended. Garnish each serving with a dollop of remaining yogurt. Yield: 3 servings.
Originally published as Strawberry Soup in Light & Tasty October/November 2004, p39

Nutritional Facts

One serving (1 cup) equals 174 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 69 mg sodium, 35 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fruit, 1/2 reduced-fat milk, 1/2 starch.

Reviews for Chilled Strawberry Yogurt Soup

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   (6)
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MY REVIEW
Reviewed Jul. 11, 2014

"I tried this, thinking it would be very bland. No such luck. It was delicious! Simple and elegant is a great way to describe it."

MY REVIEW
Reviewed Jun. 12, 2012

"I have tried several chilled fruit soups and this is my favorite. I've even substituted other fruits, pineapple, mixed berries, and it is always a delicious hit with whomever I am serving. Thank you!"

MY REVIEW
Reviewed Dec. 28, 2011

"My husband and I made this soup almost weekly this past summer. So tasty and easy to make. Luv it."

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