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Recipe of the Week

Strawberry Soup

  • 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 occasionally.

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, if desired.

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.

Serves 8

Source:
California Strawberry Commission

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