*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I was trying to find a delicious low-fat fruit soup and this is it!! It tastes unbelievable. I made it in the food processor by the pitcher full and lived off it this past summer. I made it with fresh raspberries (strain it through a seive) and frozen sweetened strawberries (omit sugar). Soooo good!
I've used this for strawberries and raspberries and cantaloupe so far. Used with sugar and with Splenda. Mixed raspberry and blackberry is next then nectarines when they get a little cheaper. Really good soup and so easy to make!! Just can't go wrong.
This was ok. I made it with strawberries that were kind of old and a buttermilk mix. I think the buttermilk was too strong and it wasn't thick enough. Next time I think I will try and make it with heavy cream instead of buttermilk.
I used frozen unsweetened strawberries slightly thawed with lowfat buttermilk in the proportions given in the recipe and sweetened it with Splenda. It made a great strawberry shake that was diet friendly. I can't wait to try it with other fruit. Leftovers in the unlikely event that we'd ever have any would be refrigerated and used as soup later. Thanks for the great wonderfully simple idea!