Apricot Pear Soup
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Scan day: 17 February 2014 UTC
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Description: Uses canned fruit, Grand Marnier, yogurt, cloves, and cinnamon.
apricot-pear-soup recipe from FatFree Date: Mon, 14 Nov 94 10:20:53 EST From: Jean Reese ([email protected]) CHILLED APRICOT-PEAR SOUP ======================== From Cooking Light Cookbook 1994. 1 (16 ounce) can apricot halves in juice 1 (16 ounce) can pear halves in juice 1 (8 ounce) carton vanilla fatfree yogurt 1/2 cup skim milk 2 tbsp. Grand Marnier or other orange-flavored liqueur 1/2 tsp. ground cinnamon 1/4 ground nutmeg 1/8 tsp. ground cloves fresh apricot slices (optional) fresh mint sprigs (optional) Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours. To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6. The following information is based on the original recipe, which had lowfat (not fatfree) yogurt. Per serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium, 44 mg.; Fat, 1 gram (7% of calories). kwlacto lacto
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| Date | Creation Date: 23-may-1995 Expiration Date: 24-may-2014 |