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Strawberry Soup III

SUBMITTED BY: Elissa

"You can substitute raspberries, cantaloupe, honey dew melon, or even nectarines for the strawberries. What ever you feel like. Be hesitant of using blueberries, they just never seem to turn out."
SERVINGS & SCALING
Original recipe yield: 4 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups strawberries
  • 1 cup buttermilk
  • 1 teaspoon granulated sugar

DIRECTIONS

  1. Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 29, 2002 by DIANE70
I was trying to find a delicious low-fat fruit soup, and this is it!! It tastes unbelievable. I made it in the food processor by the pitcher full, and lived off it this past summer. I made it with fresh raspberries (strain it through a seive) and frozen sweetened strawberries (omit sugar). Soooo good!

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2004 by FOXHUNTER
I've used this for strawberries and raspberries and cantaloupe, so far. Used with sugar and with Splenda. Mixed raspberry and blackberry is next, then nectarines when they get a little cheaper. Really good soup and so easy to make!! Just can't go wrong.

9 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 18, 2006 by Pcychohistorian A.B.
I really liked this, but my family commented that it was more like a drink than soup.

2 users found this review helpful


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Ragu
Feed Our Kids Well.

NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 50

  • Total Fat: 0.8g
  • Cholesterol: 2mg
  • Sodium: 65mg
  • Total Carbs: 9g
  •     Dietary Fiber: 1.7g
  • Protein: 2.5g

VIEW DETAILED NUTRITION

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