2 (10 oz.) packages frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
1 (8 oz.) carton strawberry low-fat yogurt
1/2 cup sugar
1 1/2 cups sliced Strawberries
1 cup chopped peeled mango
1/2 cup chopped pineapple
3 (8 oz.) cartons strawberry low-fat yogurt
1 cup (1/2") cubes low-fat pound cake
1 cup sliced strawberries
mint sprigs (optional)
To make sorbet, drain strawberries, reserving 1 cup juice. Combine drained strawberries,
1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender, and process until smooth.
Pour mixture into an 8" square baking dish; cover and freeze until firm, stirring
To make soup, combine reserved strawberry juice and 1/2 cup sugar in a small saucepan.
Cook over medium-high heat 2 minutes or until sugar is dissolved, stirring constantly.
Let cool slightly. Combine juice mixture, 1-1/2 cups sliced strawberries, mango, pineapple,
and 3 cartons yogurt in a blender; process until smooth.
Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted,
stirring halfway through cooking time.
To serve, spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet,
2 Tbsp. cake cubes and 2 Tbsp. sliced strawberries. Garnish with mint,
Note: For the sorbet, substitute 2 cups sliced fresh strawberries for
the 2 (10 oz.) packages of frozen, if desired. Combine strawberries
and 1/2 cup sugar; stir well. Let stand 1 hour; drain, reserving juice.
Add drained strawberries, lemon juice, and 1 carton yogurt to blender;
process until smooth.