Recipe: Strawberry Soup with Sorbet (blender)

STRAWBERRY SOUP WITH SORBET

FOR THE SORBET:
2 packages (10 oz.) frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
1 (8 oz.) carton strawberry low-fat yogurt
FOR THE SOUP:
1/2 cup sugar
1 cups sliced strawberries
1 cup chopped peeled mango
1/2 cup chopped pineapple
3 (8 oz.) cartons strawberry low-fat yogurt
1 cup (1/2 inch) cubes low-fat pound cake
1 cup sliced strawberries
Mint sprigs (optional)

TO MAKE SORBET:
Drain thawed strawberries, reserving 1 cup juice. Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender, and process until smooth.

Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.

TO MAKE SOUP:
Combine reserved strawberry juice and cup sugar in a small saucepan. Cook over medium-high heat 2 minutes or until sugar is dissolved, stirring constantly. Let cool slightly.

Combine juice mixture, 1 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in a blender; process until smooth. Pour into a bowl; cover and chill.

WHEN READY TO SERVE:
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring halfway through cooking time.

Spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes and 2 tablespoons sliced strawberries. Garnish with mint leaves, if desired.

Each of the 8 servings contains 285 calories and 3 grams of fat.

Source: American Institute for Cancer Research