2 (10-ounce) packages frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
1 (8-ounce) carton low-fat strawberry yogurt
1/2 cup sugar
1 1/2 cups sliced strawberries
1 cup chopped, peeled mango
1/2 cup chopped pineapple
3 (8-ounce) cartons low-fat strawberry yogurt
1 cup (1/2-inch) cubes low-fat pound cake
1 cup sliced strawberries
Mint sprigs, optional


1. Preheat broiler.
2. Prepare 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.
3. Prepare Soup: In a small saucepan, combine reserved strawberry juice and 1/2 cup sugar. 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 large bowl; cover with plastic wrap and chill2 to 3 hours.
4. Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring halfway through cooking time.
5. To serve, divide soup evenly into 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes and 2 tablespoons sliced strawberries. Garnish with mint, if desired.

This is a delightful low-fat summer dessert.

Strawberry Soup with Strawberry Sorbet and Pound Cake Croutons
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