Recipe for Rainbow Peach Soup from the Diabetic section.
Rainbow Peach Soup1 cup fresh or frozen raspberries, thawed
3 cups fresh or frozen peaches, thawed
3 tablespoons lemon juice
1 cup peach nectar
1 cup (8 ounces) plain nonfat yogurt
1/4 cup granulated sugar, optional
1 teaspoon almond extract Place raspberries in a blender; cover and process until smooth. Strain and discard seeds. Cover and refrigerate pur?e. 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. Cover and refrigerate for 2 hours. To garnish, drizzle 1 tablespoon raspberry pur?e in a 3-inch circle on top of each serving. Use a wooden pick to draw six lines toward the center of circle, forming a flower. Nutritional Analysis: One 1 cup serving equals: 129 calories, 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
We hope you enjoy your freshly made Rainbow Peach Soup. This recipe came from Diabetic's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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