Chilled Fruit Soup

Original post March 30, 2013

Ah, Spring! We shed our heavy clothes and heavy food and look forward to pretty dresses, pretty salads and even pretty soups!

I have made Strawberry Soup several times, but have always used either half and half or heavy cream. The soup is fantastic and tastes a lot like melted strawberry ice cream.

I wanted to make something that was healthier and didn’t have the flavor of the fruit hidden by the cream. After browsing online and going through cookbooks, I came up with something that is light and emphasizes fruit  and not fat.

Chilled Fruit Soup
12 oz bag of frozen fruit
1 TBSP of water
2 TBSP sugar
1 TBSP corn starch
1/2 or more vanilla
1 cup vanilla yogurt

1. Put the fruit in a saucepan with the water, sugar and vanilla and cook on medium-low until the fruit is soft.
2. Add the corn starch and stir until the liquid starts to thicken.
3. Remove from heat and allow to cool for several minutes
4. Blend in yogurt with a regular blender.
5. Serve chilled with fruit or mint leaf garnish.

I made two kinds of this soup; Peach with Ginger and Raspberry. I slowly poured the two soups into my bowl from opposite sides. I love the contrasting colors! Did you notice that I added very little sugar to my soup? If you want to, you can leave it out entirely.

You could serve this with brunch or as a luncheon dessert in tiny little bowls with dainty little spoons.

Double Alert: If you’re increasing this recipe, be sure to let the fruit soften before you add the water. I made a very small portion of this recipe. Depending on the water content of the fruit you choose, you may not need to add extra water.


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