Chilled Cherry Soup

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* Exported from MasterCook *

 

Chilled Cherry Soup

 

Recipe By :Cooking Light, July 2000

Serving Size : 7 Preparation Time :0:00

Categories : Desserts

 

Amount Measure Ingredient -- Preparation Method

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4 cups pitted sweet cherries

2 tablespoons sugar

1 teaspoon grated lemon rind

1/4 teaspoon ground ginger

1/8 teaspoon ground allspice

1/3 cup Riesling or other slightly sweet white

wine

2 tablespoons low-fat sour cream

2 tablespoons fresh lemon juice

1 (8-oz) carton vanilla low-fat yogurt

 

Combine the first 5 ingredients in a blender or food processor, and process

until cherries are finely chopped. Add wine, sour cream, and lemon juice, and

process until smooth. Add yogurt, and pulse 3 to 4 times or until blended.

Pour into a bowl, and cover the surface of soup with plastic wrap. Chill

thoroughly. (Serving size: 1/2 cup)

 

Calories 116 (13% from fat); Fat 1.7g (sat 0.8g, mono 0.5g, poly 0.3g); Protein

2.8g; Carb 22.6g; Fiber 1.9g; Chol 3mg; Iron 0.4mg; Sodium 24mg; Calc 74mg

 

Source:

" Recipe by Dave DiResta and Joanne Foran "

Copyright:

" ©2000 by Southern Living Inc. "

 

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Per serving: 48 Calories (kcal); 1g Total Fat; (11% calories from fat); 2g

Protein; 9g Carbohydrate; 2mg Cholesterol; 26mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2

Other Carbohydrates

 

NOTES : This dessert soup is perfect for a summer meal. We liked Riesling the

best, but any sweet white wine will work well.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0