Creamy Fruit Soup
This simple fruit and liqueur cream soup makes a wonderful first course soup.
2 (16-ounce) cans pears, drained, juices or syrup reserved*
1 cup plain low-fat yogurt
2 teaspoons lemon juice, or to taste
1/2 teaspoon ground ginger**
2 tablespoons Poire William**
- Thinly slice 1 pear half. Reserve to use as garnish.
- In food processor, purée remaining pears with yogurt and lemon juice. Add enough reserved juice or syrup to make a thick soup, up to about ½ cup. Add spice and/or liqueur, and process just to blend.
- Pour into bowl, and place in freezer for 20 minutes, or refrigerate about 1 hour until chilled. Ladle into shallow soup bowls, and garnish with reserved sliced pear and mint, if desired.
Makes 8 servings.
*Other canned fruit varieties, such as peaches, apricots, mixed fruit or sweet cherries may be substituted for pears.
**Ground spices, such as nutmeg, mace or cinnamon may be substituted for ginger.
***Liqueur is optional, but rum, kirsch or brandy may be substituted for Poire William.
Nutritional Information Per Serving (1/8 of recipe): 381 calories; 2 g fat; 7 mg cholesterol; 97 g sodium; 82 g carbohydrate; 5 g fiber; 8 g protein.
Recipe provided courtesy of Canned Food Alliance.