NUTRITION PROFILE:
Low Calorie
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Healthy Weight
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Makes 6 servings, scant 1 cup each
ACTIVE TIME: 10 minutes
TOTAL TIME: 1 1/4 hours
EASE OF PREPARATION: Easy
1 large ripe cantaloupe, peeled, seeded and cut into cubes (4 1/2 cups)
4 tablespoons slivered crystallized ginger, divided
1 1/2 teaspoons freshly grated orange zest
1 teaspoon honey
1 cup low-fat plain yogurt
2/3 cup orange juice
1 tablespoon lemon juice
1. Place cantaloupe, 3 tablespoons ginger, orange zest and honey in a food processor or blender and puree. Add yogurt and blend until smooth.
2. Transfer to a bowl and stir in the orange and lemon juices. Cover and refrigerate until chilled, at least 1 hour. Garnish each portion with some of the remaining ginger.
NUTRITION INFORMATION: Per serving: 115 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 25 g carbohydrate; 3 g protein; 1 g fiber; 51 mg sodium; 476 mg potassium.
Nutrition bonus: Vitamin C (100% daily value), Vitamin A (86% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 fruit, 1/2 other carbohydrate
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
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