Tropical Fruit Soup With Pineapple Salsa (4.5 PTS)

Recipe Ingredients

		SALSA:
1/2 cup	73g / 2.6oz	Diced peeled pineapple
1/2 cup	73g / 2.6oz	Diced peeled papaya
2 tablespoons	30ml	Dark rum
2 teaspoons	10ml	Sugar
		SOUP:
3 cups	711ml	Vanilla low-fat yogurt
1 cup	237ml	Passionfruit nectar
1/3 cup	78ml	Pineapple juice
1/4 teaspoon	1.3ml	Coconut extract
1/8 teaspoon	0.6ml	Salt
1/4 cup	23g / 0.8oz	Flaked sweetened coconut - toasted

Recipe Instructions

To prepare salsa, combine first 4 ingredients in a small bowl, set aside.

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.

(serving size: 1 cup soup, 1/4 cup salsa, and 1 tablespoon coconut).

CALORIES 264 (15% from fat); FAT 4.3g (sat 3.2g, mono 0.7g, poly 0.1g);

PROTEIN 8.8g; CARB 43.3g; FIBER 0.9g; CHOL 9mg; IRON 0.4mg;

SODIUM 204mg; CALC 301mg

S(Formatted by):

"KES on 9/15/00"

Copyright:

"Southern Living Inc."

Source:
Jean Patterson and Danae Campbell, Cooking Light, August 200

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