Strawberry
Sorbet Soup and Pound Cake Croutons
2 (10-ounce) packages frozen
sliced strawberries in syrup, thawed
1/4 cup granulated sugar
1/4 cup lemon juice
1 (8-ouince) container strawberry low-fat yogurt
1/2 cup granulated sugar
1 1/2 cups sliced strawberries
1 cup chopped peeled mango
1/2 cup chopped pineapple
3 (8-ounce) containers strawberry low-fat yogurt
1 cup low-fat pound cake, (1/2-inch cubes)
1 cup sliced strawberries
8 mint sprigs, (optional)
To make sorbet:
- Drain strawberries, reserving 1 cup juice.
Combine drained strawberries, 1/4 cup sugar, lemon juice, and
1 carton yogurt in a blender, and process until smooth.
- Pour mixture into an 8-inch square baking
dish; cover and freeze until firm, stirring occasionally.
To make soup:
- Combine reserved strawberry juice and
1/2 cup sugar in a small saucepan. Cook over medium-high heat
2 minutes or until sugar is dissolved, stirring constantly. Let
cool slightly. Combine juice mixture, 1 1/2 cups sliced strawberries,
mango, pineapple, and 3 cartons yogurt in a blender; process
until smooth. Pour into a bowl; cover and chill.
- Place pound cake cubes on a baking sheet;
broil 1 minute or until toasted, stirring halfway through cooking
time.
To serve:
- Spoon 3/4 cup soup in each of 8 small
bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes
and 2 tablespoons sliced strawberries.
- Garnish with mint, if desired.
Makes 8 servings.
Note: For the sorbet, substitute 2 cups
sliced fresh strawberries for the 2 (10 ounce) packages of frozen,
if desired. Combine strawberries and 1/2 cup sugar; stir well.
Let stand 1 hour; drain, reserving juice. Add drained strawberries,
lemon juice, and 1 carton yogurt to blender; process until smooth.
Recipe provided courtesy
California Strawberry Commission. ©2003 California Strawberry
Commission. All rights reserved. Used with permission.
