Recipe for cooking rainbow peach soup

Soups for Salads :: Fruit and Dessert Soups

Rainbow Peach Soup

1 C. fresh or frozen raspberries, thawed
3 C. fresh or frozen peaches, thawed
3 Tbsp. lemon juice
1 C. peach nectar
1 C. (8 oz.) plain nonfat yogurt
1/4 C. sugar, optional
1 tsp. almond extract or flavoring

Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate pure.

Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in nectar, yogurt, sugar (if needed if fruit is tart) and almond extract or flavoring. Cover and refrigerate for 2 hr..

To garnish, drizzle 1 Tbsp. raspberry pure in a 3-in. circle on top of each servings. Use a wooden pick to draw six lines toward the center of circle, forming a flower.

Nutritional Analysis: One 1 C. servings equals: 129 cal., 42 mg sodium, 1 mg cholesterol, 31 gm carbohydrate, 3 gm protein, 1 gm fat

Diabetic Exchanges: 1 1/2 fruit, 1/2 skim milk