Yogurt Fruit Soup

Contributed By: Carla Jo


2 cups plain low fat yogurt
2 cups peaches, chunks
1 cup strawberries, hulled
1/2 cup orange juice
1/2 cup water
1 Tablespoon honey


Puree all ingredients in blender or food processor. Chill thoroughly, at
least 3 hours. Serve in chilled individual dishes. Garnish with mint
leaves if desired.

Helpful Hints:

You can also use frozen, no sugar, peaches, blueberries,
or mixed fruit. Thaw fruit before using. 1 or 2 bananas may also be used
in place of 1 cup of fruit. Approximate calories per serving; 190

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