Strawberry Raspberry Soup

Note from Cheri: This recipe is reprinted with permission from A Trim & Terrific Louisiana Kitchen by Holly Berkowitz Clegg. If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too. Click here for more information about this book and more sample recipes. For Holly's healthy spring cooking article: Artichokes, Asparagus & Strawberries, follow this link.

This is a rich soup that would be great served in a cup at a luncheon.

1 quart fresh strawberries 3 C fresh raspberries OR 1 package (12 oz.) frozen raspberries, drained 1/2 C apple juice plus 2/3 C apple juice 1/4 C sugar 2 tablespoons cornstarch 1 C water 1 tablespoon lemon juice 1/2 C nonfat yogurt 1 teaspoon powdered sugar 1/2 teaspoon vanilla

Serves 12 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.