Holly Clegg's Chilled Strawberry Raspberry Soup -

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Holly Clegg's Chilled Strawberry Raspberry Soup

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg, (1993, Wimmer Cookbooks)

A Trim and Terrific Louisiana Kitchen

Servings:	12
Author Notes:	This is a rich soup that would be great served in a cup at a luncheon.
Ingredients:	1 quart fresh strawberries 3 cup fresh raspberries OR 1 package (12 ounces) frozen raspberries, drained 1/2 cup apple juice plus 2/3 cup apple juice 1/4 cup sugar 2 tablespoons cornstarch 1 cup water 1 tablespoon lemon juice 1/2 cup nonfat yogurt 1 teaspoon powdered sugar 1/2 teaspoon vanilla
Instructions:	Remove stems and cut the strawberries in half. Place strawberries, raspberries and 1/2 C apple juice and sugar in a saucepan and let stand for 15 minutes. Heat over low heat until boiling. Mix together the cornstarch and water, and stir into fruit mixture. Boil over low heat, stirring constantly, until fruit soften and soup is clear and thickened. Remove from heat and stir in lemon juice. Chill. Before serving add 2/3 C apple juice to make soup consistency - add more juice if needed. In a small bowl combine yogurt, powdered sugar, and vanilla. Serve soup in small bowls and top with a tablespoon of the yogurt mixture. Per Serving: 243 Calories; 77 mg cholesterol; 10 g fat; 37.3 % calories from fat.