Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Peppermint | not in our table | 0 |
| Leaf | 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 quart fresh strawberries
- 5 tablespoons sugar
- 3 cups plain yogurt
- 1 cup sweet cream
- Fresh mint leaf
Directions
Wash, hull, and cut up the strawberries.
Put them in a bowl and sprinkle with two tablespoons of sugar.
Refrigerate for one hour.
Put four heaping tablespoons of the strawberries into a blender with yogurt, cream, three tablespoons of sugar, and blend until smooth.
Refrigerate.
At serving time pour the mixture into a glass bowl and fold in the rest of the strawberries.
Top with a fresh mint leaf and a slice of strawberry.
The soup should be very cold when served.