Chilled Apricot-Pear Soup (Lacto) Recipe




Chilled Apricot-Pear Soup (Lacto) Ingredients

1 (16 ounce) can apricot
1 halves in juice
1 (16 ounce) can pear halves
1 in juice
1 (8 ounce) carton vanilla
1 fatfree yogurt
1/2 cup skim milk
2 tbsp grand marnier or other
1 orange-flavored liqueur
1/2 tsp ground cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
1 fresh apricot slices
1 (optional)
1 fresh mint sprigs
1 (optional)

A Recipe for
Chilled Apricot-Pear Soup (Lacto)

 

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

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Chilled Apricot-Pear Soup (Lacto)

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Chilled Apricot-Pear Soup (Lacto) Directions

Drain the canned fruit, reserving one cup of the juice. Combine the
canned fruit, reserved one cup juice, and next six ingredients in the
container of an electric blender; cover and process for one minute or
until smooth, stopping once to scrape down the sides. Cover and chill
for two hours.

To serve, ladle soup into individual bowls. If desired, garnish with
fresh apricot slices and mint sprigs. Serves 6.

From Cooking Light Cookbook 1994. The following information is based
on the original recipe, which had lowfat (not fatfree) yogurt. Per
serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium,
44 mg.; Fat, 1 gram (7% of calories).

Posted by Jean Reese <jereese@silver.ucs.indiana.edu> to the Fatfree
Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

Serves: 1

 

 

 

 

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