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Melon Soup With a Yogurt Swirl
Course:
Lunch, Soup
Cuisine:
American, Vegetarian
Yield:
5
people
Materials
1/4
honeydew
peeled and deseeded
1/4
cantaloupe
peeled and deseeded
1/4
pineapple
peeled and diced
1/2
teaspoon
Splenda
1/2
tablespoon
vanilla extract
(halved)
1/2
tablespoons
fresh mint leaves
1/2
tablespoons
fresh basil leaves
1/2
cup
champagne
good quality
1
ounces
yogurt (plain, fat-free)
1/8
cup
strawberry puree
Instructions
Put honeydew, cantaloupe, pineapple, ¼ teaspoon of Splenda®, ¼ tablespoon of vanilla, mint, basil, and champagne in large blender.
Blend until very smooth.
In a food processor, puree yogurt, ¼ teaspoon of Splenda®, ¼ tablespoon of vanilla, and strawberry puree.
Chill both separately.
When ready to serve, pour soup into bowls. Spoon yogurt mixture on top.