Raspberry Mango Soup
Garnish this tomato soup look-alike with chopped mint.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 118 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 25 g |
| fibre | 0 g |
| chol | 4 mg |
| sodium | 14 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 4% |
| vit A | 17% |
| vit C | 45% |
| folate | 7% |
-
2 cups (500 mL) frozen raspberries, thawed
1-1/2 cups (375 mL) frozen mango chunks, thawed
1-1/4 cups (300 mL) cranberry juice
1/2 cup (125 mL) Balkan-style plain yogurt
3 tbsp (45 mL) liquid honey
1/4 tsp (1 mL) vanilla
Preparation:
In blender, purée together raspberries, mango, cranberry juice, yogurt, honey and vanilla until smooth. Strain through fine sieve into large measure. Pour into bowls.
Source
Canadian Living Magazine: April 2008
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »