Strawberry Soup With Strawberry Sorbet
(Lampasas County)

2 10-ounce packages frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
8-ounce carton strawberry low-fat yogurt
1/2 cup sugar
1 1/2 cups sliced strawberries
1 cup chopped, peeled mango
1/2 cup chopped pineapple
3 8-ounce cartons strawberry low-fat yogurt
1 cup sliced strawberries

Drain strawberries, reserving 1 cup juice. Combine drained strawberries, 1/4 cup sugar, lemon juice and 1 carton yogurt in a blender; process until smooth. Pour sorbet mixture into an 8 inch square baking dish; cover and freeze until firm, stirring occasionally. Combine reserved strawberry juice and 1/2 cup sugar in a small saucepan. Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly. Let cool slightly. Combine juice mixture, 1 1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in a blender; process until smooth. Pour into a bowl, cover and chill.

Spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet.

Yield: 8 servings.

4H Recipe Index