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Ingredients
- 1/2 lb Small Peaches, peeled, pitted, sliced
- 1 1/2 c. Ripe Cantaloupe, diced
- 1 3/4 c. Apricot Nectar, (up To 2)
- 2 Tbsp. Nonfat Yogurt
- 1 tsp Fresh Lemon Juice, (up To 2) Zest of 1 Orange
- 1 c. Fresh Raspberries
Directions
- In blender puree peaches, cantaloupe, 1 1/2 c. nectar, yogurt and 1 tsp. lemon juice till smooth. Add in more nectar and lemon juice as needed. Refrigerateat least 1 hour. Can be made day ahead and refrigerated. Just before serving, mix well. Taste for sugar-sweet balance. Divide soup proportionately among 4 chilled soup bowls. Garnish with raspberries. Serve chilled.
- Makes4 servings. Abby Mandel
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 113 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 27.65g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 23.98g | 16% |
| Protein 1.95g | 3% |
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