Photo: Cala
Estimated Nutrition (whole recipe, rough)
480
Calories
29g
Protein
10g
Fat
76g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Cantaloupe Melon | 1 cup diced (160g) | 53 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 qt. fresh strawberries
- 3/4 C. sugar
- 1 C. orange juice
- 1-1/2 T. lemon juice
- 2 tsp. quick cooking tapioca
- 2 tsp. grated lemon rind
- 1 tsp. ground cinnamon
- 3 cantaloupe melons, halved
- 1 C. buttermilk
- 1 C. plain yogurt
Directions
1
1.Wash strawberries, reserving 6 for garnish. Hull remaining berries.
2
2.Puree strawberries in blender or food processor container. Add orange juice, tapioca and cinnamon; process for 10 seconds.
3
3.Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent.
4
4.Stir in buttermilk, sugar, lemon juice, and lemon rind.
5
5.Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries
Recipe sourced from
fandom