- 5 ripe apricots
- 2 cups plain, lowfat yogurt
- 1 cup lowfat milk
- 1/2 cup fresh orange juice
- 8 thin slices orange (for garnish)
- Combine the apricots, yogurt, milk and orange juice in blender and blend at medium speed 1 minute. Refrigerate until well chilled. When ready to serve, float orange slices and mint sprigs in the soup.
Recipe Yield: Prep Time: 15 Minutes - Cost: $``Servings: 8 - Difficulty Level: 2
Nutritional Information Per Serving:
Fat: 2 grams
Sodium: 55 milligrams
Cholesterol: 6 milligrams
Protein: 4 grams
Carbohydrates: 10 grams
1/2 protein, 1/4 fruit, 1/4 fat
Source: Cinnamon Hearts
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