Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Pear | 1 medium (178g) | 101 |
| Yogurt | 170g plain Greek | 100 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (16 ounce) can apricot
- halves in juice
- 1 (16 ounce) can pear halves
- in juice
- 1 (8 ounce) carton vanilla
- fatfree yogurt
- 1/2 cup skim milk
- 2 tbsp grand marnier or other
- orange-flavored liqueur
- 1/2 tbsp ground cinnamon
- 1/4 ground nutmeg
- 1/8 tbsp ground cloves
- x fresh apricot slices
- (optional)
- x fresh mint sprigs
- (optional)
- =
Directions
Drain the canned fruit, reserving one cup of the juice. Combine the canned fruit, reserved one cup juice, and next six ingredients in the container of an electric blender; cover and process for one minute or until smooth, stopping once to scrape down the sides. Cover and chill for two hours. To serve, ladle soup into individual bowls. If desired, garnish with fresh apricot slices and mint sprigs. Serves 6