2 chilled fruit soup recipes

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Chilled Fruit Soup

Carroll,

Star Tribune, Healthy Cooking

1/4 cup fresh orange juice

2 tablespoons real maple syrup

1 tablespoon frozen orange juice

concentrate

1/4 cup chopped fresh mint

Serves 4.

This Scandinavian fruit soup -- a

delicious ending to summer meals -- takes

on a gentle rosy color from the peaches

and strawberries. After chilling,

adjust the sweetness to your taste; the

sugar in the fruit will vary

according to ripeness.

In a blender, combine peaches, yogurt,

strawberries, orange juice, maple

syrup and orange juice concentrate. Puree

until smooth. Transfer to a

large serving bowl. Cover and chill 1

hour. Adjust sweetness to

taste.

Sprinkle each serving with mint.

Chilled Fruit Soup 2

Recipe By :page 107

Serving Size : 6

1 ripe cantaloupe (about 3 cups melon

balls)

1 ripe banana -- peeled

4 large ripe peaches

4 cups orange juice

2 cups fresh blueberries

1/4 teaspoon ground cinnamon

1 cup ice cubes

1 cup pineapple coconut juice

2 tablespoons lemon juice

1/2 teaspoon vanilla extract

Slice cantaloupe in half, discard seeds,

and form into melon balls. Put 2

cups in a blender; reserve the remaining

balls in a large 2-quart pitcher.

Add banana to blender. Remove the pits

from the peaches and add peaches to

the blender along with 2 cups orange

juice. Puree until smooth. Pour into

the pitcher. Now puree 1 cup blueberries

along with cinnamon, ice cubes,

pineapple coconut juice, lemon juice,

vanilla, and remaining orange juice.

Again run blender until smooth. Pour

pureed blueberries into pitcher along

with the remaining 1 cup whole

blueberries. Stir well, chill at least 1

hour, and serve.

6 to 8 servings

Source:

" Horn of the Moon Cookbook by Ginny

Callan "

Copyright:

" 1987

by Virginia Callan; ISBN 0-06-096038-8 (pbk) "

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