strawberry cantaloupe soup

Ryan Ostrander

Servings – (4)

Ingredients
1 medium cantaloupe
1 pint strawberries
1 cup skim milk
1 cup fat free plain yogurt
1 teaspoon vanilla extract
1/4 cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon fresh chopped mint

Method:

• Peel cantaloupe and cut in half. Remove seeds and cut in chunks.
• In a blender or food processor add cantaloupe, strawberries, skim milk, fat free yogurt, sugar, and vanilla.
• blend on medium high for about two minutes or until consistency is smooth.
• remove soup from blender or processor and pour into a bowl.
• next add cinnamon and chopped mint. whisk in until evenly throughout the soup.
• cover and place in refrigerator for one to two hours.
• serve chilled.

Calories – 146 .25
Protein – 6 . 48 grams
Fat – 0.4 grams