Tropical Fruit Soup with Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you don't have papaya, you can substitute mango or just use all pineapple for the salsa. You can find passionfruit nectar in the Latin-food sections of most large supermarkets. Ingredients:
1/2 cup diced peeled pineapple |
1/2 cup diced peeled papaya |
2 tablespoons dark rum |
2 teaspoons sugar |
3 cups vanilla low-fat yogurt |
1 cup passionfruit nectar |
1/3 cup pineapple juice |
1/4 teaspoon coconut extract |
1/8 teaspoon salt |
1/4 cup flaked sweetened coconut, toasted |
Directions:
1. To prepare salsa, combine first 4 ingredients in a small bowl; set aside.
2. To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt through salt) in a medium bowl, and stir well with a whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the salsa. Sprinkle each serving with toasted coconut.
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