Chilled Strawberry Soup

Chilled Strawberry Soup

I sponsor a cooking division at the Iowa State Fair. And Judy Jordan, Des Moines, IA had the 1993 winning entry. It's as good now as it was back in August.

Serves 4 (1 cup)

3 cups frozen unsweetened strawberries, thawed
1 cup skim milk
3/4 cup plain fat free yogurt
1/4 cup Cary's reduced calorie maple syrup
1/2 teaspoon vanilla extract
1 (4 serving) pkg sugar free strawberry gelatin
1/2 oz chopped pecans (2 tablespoons)

Reserve 1/2 cup strawberries. Place remaining strawberries with juice and skim milk in blender. process on high until smooth. Pour into large bowl. Add yogurt, maple syrup and vanilla extract. Mix well using a wire whisk. Add dry gelatin. Mix well. Coarsely chop remaining 1/2 cup strawberries. Fold chopped strawberries into mixture. Chill until ready to serve. When sercing, spoon mixture into soup bowls and top each with 1/2 tablespoon chopped pecans.

Each serving equals:
HE: 3/4 Fruit, 1/2 Skim Milk, 1/2 Fat, 18 Optional Calories
122 Calories, 3gm Fat, 7gm Protein, 17gm Carbohydrate
DIABETIC: 1 Fruit, 1/2 Skim Milk, 1/2 Fat

"Strong Bones Healthy Exchange pg. 97 or Healthy Exchanges Food Newsletter January 1994, pg. 5."

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