Cool strawberry soup

Preparation time: 15 minutes
Cooking time: 5 minutes
Chilling time: 2 1/2 hours

4 cups sliced fresh strawberries (do not substitute unsweetened, frozen strawberries)
1 cup unsweetened orange juice
1 1/2 tablespoons cornstarch
12 packets NutraSweet (may add more or use less depending on sweetness of strawberries)
1 cup plain, nonfat yogurt

Place strawberries and orange juice in a blender, cover, and process until smooth. Pour fruit mixture into a saucepan and whisk in cornstarch. Place over medium-high heat and cook, whisking periodically, until the mixture comes to a boil. Reduce heat to low and cook for 1 minute, whisking constantly. Remove pan from heat and let cool 5 minutes. Whisk in NutraSweet and yogurt. Pour soup into a shallow container and refrigerate for at least 2 1/2 hours to allow for thorough chilling and blending of flavors. If desired, thin soup slightly with cold water before serving. Serve in bowls and garnish each serving with a whole strawberry and two vanilla wafers, if desired.

Yield: 3 1/2 cups
Serving Size: 1 cup

Nutrition Facts

Per Serving:
Calories: 153
Carbohydrate: 31 g
Protein: 5 g
Fat: 1 g
Saturated fat: <1 g
Sodium: 49 mg
Fiber: 6 g
Exchanges per serving: 1 1/2 fruit, 1/2 skim milk
Carbohydrate choices: 2

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Source: http://diabetesselfmanagement.com