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Chilled Berry Soup
Made by: Hope Danielson, Health & Wellness Director-County Market
•1 quart fresh strawberries, hulled
•1/3 cup diet ginger ale
•1/4 cup low fat milk
•1/3 cup low calorie sweetener (Splenda)
•1 tablespoon lemon juice
•1 teaspoon vanilla extract
•1 cup (8 ounces) fat free Greek Yogurt
•Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sweetener, lemon juice and vanilla; cover and process until blended.
• Pour into a large bowl; whisk in Greek yogurt until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
This recipe aired June 24, 2013.