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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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A delightful change of pace, this cool, fruity soup is always the hit of a dinner party, remarks Laura Stoltzfus of New Holland, Pennsylvania. Ingredients:
1 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 yogurt |
1/4 cup sugar, optional |
1 teaspoon almond extract |
Directions:
1. Place raspberries in a blender; cover and process until blended. Strain and discard seeds. Cover and refrigerate puree. Place peaches and lemon juice in the blender; cover and process until smooth. Transfer to a bowl; stir in the nectar, yogurt, sugar if desired and extract. Cover and refrigerate for 2 hours or until chilled.
2. To garnish as shown in the photo, drizzle 1 tablespoon raspberry puree in a 3 in. circle on top of each serving. Use a toothpick to draw six lines toward the center of circle, forming a flower. Yield: 4 servings.
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