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Creamy Peach Soup(Webb)

4 medium peaches -- peeled

pitted and cut into chunks 1/2 cup dry white wine

1 cup low-fat buttermilk

OR plain yogurt 1/2 cup part-skim ricotta cheese

2 teaspoons orange liqueur

2 tablespoons honey

mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl. Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat: 1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g. Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups provide a nice way to cool off and only take about 10 minutes to prepare. If peaches aren`t in season, try honeydew, plums, nectarines or berries. The wine and orange liqueur add zip to the creamy base, but you could easily substitute vanilla or almond extract if you`re serving it to a teetotaling crowd. Fruit soups can play the role of appetizer or dessert. If you omit the alcohol, you could also add a little more yogurt and ricotta, put it in a glass with a straw and let the kids think this healthy treat is really a milkshake.

8/30/98 [email protected]

 

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