Directions:
- In a food processor puree the peaches with the lemon juice and sugar.
- Pour this into a large bowl and whisk in the yogurt, peach nectar, and almond extract.
- Chill a couple of hours to let the flavors meld.
- Meanwhile - puree the berries and sieve that to remove the seeds.
- Pour it into a ziplock baggie and chill until ready to serve.
- To serve: ladle the soup into bowls. Snip a corner of the baggie and drizzle the puree in a wide circle and then drag inward with a toothpick to create a flower design.
- Note - to get the right amount the nectar I bought was in two cans and hence had lots of extra - Idea... serve the extra peach nectar mixed with champagne for Bellinis and have a great time!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 158.78 Kcal (665 kJ) | ||
| Calories from fat | 19.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.15g | 3% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 33.05mg | 1% | |
| Potassium | 397.6mg | 8% | |
| Total Carbs | 32.77g | 11% | |
| Sugars | 18.73g | 75% | |
| Dietary Fiber | 5.09g | 20% | |
| Protein | 3.3g | 7% | |
| Vitamin C | 38mg | 63% | |
| Iron | 0.3mg | 2% | |
| Calcium | 92.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 54.92 Kcal (230 kJ) | ||
| Calories from fat | 6.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.74g | 3% | |
|---|---|---|---|
| Cholesterol | 2.75mg | 3% | |
| Sodium | 11.43mg | 1% | |
| Potassium | 137.51mg | 8% | |
| Total Carbs | 11.33g | 11% | |
| Sugars | 6.48g | 75% | |
| Dietary Fiber | 1.76g | 20% | |
| Protein | 1.14g | 7% | |
| Vitamin C | 13.1mg | 63% | |
| Iron | 0.1mg | 2% | |
| Calcium | 32mg | 9% | |
* 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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