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- 2 (10 ounce) packages frozen sliced strawberries in syrup, thawed
- 1/4 cup Sugar
- 1/4 cup lemon juice
- 1 (8 ounce) carton strawberry low-fat 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 strawberry low-fat yogurt
- 1 cup (1/2 inch) cubes low-fat pound cake
- 1 cup sliced strawberries
- mint sprigs (optional)
To make sorbet, drain strawberries, reserving 1 cup juice. Combine drained strawberries, ¼ 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 ¾ 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. Yield: 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