Tropical Fruit Soup with Pineapple Salsa

[Guest guest]

* Exported from MasterCook *

 

Tropical Fruit Soup With Pineapple Salsa

 

Recipe By :Jean Patterson and Danae Campbell, Cooking Light, August 2000

Serving Size : 4 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

SALSA:

1/2 cup diced peeled pineapple

1/2 cup diced peeled papaya

2 tablespoons dark rum

2 teaspoons sugar

SOUP:

3 cups vanilla low-fat yogurt

1 cup passionfruit nectar

1/3 cup pineapple juice

1/4 teaspoon coconut extract

1/8 teaspoon salt

1/4 cup flaked sweetened coconut -- toasted

 

To prepare salsa, combine first 4 ingredients in a small bowl, set aside.

 

To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt

through salt) in a medium bowl, and stir well with a

whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the

salsa. Sprinkle each serving with toasted coconut.

(serving size: 1 cup soup, 1/4 cup salsa, and 1 tablespoon coconut).

 

CALORIES 264 (15% from fat); FAT 4.3g (sat 3.2g, mono 0.7g, poly 0.1g); PROTEIN

8.8g; CARB 43.3g; FIBER 0.9g; CHOL 9mg; IRON 0.4mg;

SODIUM 204mg; CALC 301mg

 

S(Formatted by):

" KES on 9/15/00 "

Copyright:

" Southern Living Inc. "

 

- - - - - - - - - - - - - - - - - - -

 

 

NOTES : If you don't have papaya, you can substitute mango or just use all

pineapple for the salsa. You can find passionfruit nectar

in the Latin-food sections of most large supermarkets.

 

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