Summer
Strawberry Shortcake Soup Recipe
When
the sun is beating down in the summer and folks are longing for something cool
and refreshing, this soup hits the spot. To serve with dinner as an appetizer,
omit the shortcake. Ingredients :
2
cups fresh or frozen strawberries, hulled
1-1/2
cups unsweetened pineapple juice
1/2
cup white grape juice
1/3
cup confectioners' sugar
1/2
cup Moscato wine or additional white grape juice
1/2
cup sour cream
6
individual round sponge cakes
Whipped
cream
How
To Make Summer Strawberry Shortcake Soup :
Place
strawberries in a blender; cover and process until pureed. Add juices and
confectioners' sugar; cover and process until smooth. Transfer to a bowl; whisk
in wine and sour cream. Refrigerate, covered, until chilled, 1-2 hours. Stir.
Serve
with sponge cakes, whipped cream and additional strawberries.
Nutrition
Facts :
3/4
cup: 227 calories, 6g fat (3g saturated fat), 32mg cholesterol, 191mg sodium,
37g carbohydrate (27g sugars, 1g fiber), 3g protein.
