Directions:
- Combine strawberries and pecans in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Reserve 1 tablespoon yogurt; add remaining yogurt to strawberry mixture, stirring well. Add wine and sugar; cover and process until blended. Cover and chill.
- To serve, ladle soup evenly into 2 dessert bowls. Drizzle 1 1/2 teaspoons yogurt over each serving. Garnish with sliced strawberries, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.5 Kcal (542 kJ) | ||
| Calories from fat | 49.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.48g | 8% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 10.6mg | 0% | |
| Potassium | 307.74mg | 7% | |
| Total Carbs | 17.27g | 6% | |
| Sugars | 11.63g | 47% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 2.83g | 6% | |
| Vitamin C | 89.9mg | 150% | |
| Iron | 0.2mg | 1% | |
| Calcium | 51.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 67.88 Kcal (284 kJ) | ||
| Calories from fat | 25.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.87g | 8% | |
|---|---|---|---|
| Cholesterol | 0.15mg | 0% | |
| Sodium | 5.55mg | 0% | |
| Potassium | 161.31mg | 7% | |
| Total Carbs | 9.05g | 6% | |
| Sugars | 6.09g | 47% | |
| Dietary Fiber | 1.94g | 15% | |
| Protein | 1.48g | 6% | |
| Vitamin C | 47.1mg | 150% | |
| Iron | 0.1mg | 1% | |
| Calcium | 26.8mg | 5% | |
* 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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