Directions:
- Puree in a blender the yogurt, apple juice, sour cream, honey and strawberry liqueur.
- Puree half the strawberries in a food processor. Add to the mixture in the blender along with the finely chopped pecans. Puree all again.
- Pour the pureed soup into a large serving bowl. Add the remainder of the strawberries and the whole pecans and stir.
- Garnish soup with the mint leaves.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.64 Kcal (2201 kJ) | ||
| Calories from fat | 322.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.85g | 55% | |
|---|---|---|---|
| Cholesterol | 24.03mg | 8% | |
| Sodium | 70.21mg | 3% | |
| Potassium | 564.27mg | 12% | |
| Total Carbs | 49.31g | 16% | |
| Sugars | 40.07g | 160% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 8.52g | 17% | |
| Vitamin C | 69.2mg | 115% | |
| Iron | 1.2mg | 7% | |
| Calcium | 199.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 159.36 Kcal (667 kJ) | ||
| Calories from fat | 97.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.87g | 55% | |
|---|---|---|---|
| Cholesterol | 7.29mg | 8% | |
| Sodium | 21.29mg | 3% | |
| Potassium | 171.07mg | 12% | |
| Total Carbs | 14.95g | 16% | |
| Sugars | 12.15g | 160% | |
| Dietary Fiber | 1.44g | 19% | |
| Protein | 2.58g | 17% | |
| Vitamin C | 21mg | 115% | |
| Iron | 0.4mg | 7% | |
| Calcium | 60.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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