Cold fruit soups are perfect for spring and summer parties because they are so versatile. You can serve them in bowls or mugs and carry them to picnics and potlucks in a thermos.
This Curried Fruit Soup is particularly adaptable because it is best made the day before you plan to serve it. It is also just as good served warm as it is cold. In fact, I often serve it warm before a cold seafood or poultry salad for a luncheon or light supper.Each serving contains approximately 140 calories; negligible cholesterol; negligible fat; 60 mg sodium.
Oat bran is a healthful addition to any diet, but if you don't know how to use it order my pamphlet, Tasty and Healthy Oat Bran Recipes. Send $1 and a stamped (52 cents), self-addressed, legal-sized envelope to Oat Bran, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.
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Curried Fruit Soup
1 (16-ounce) can water-packed peaches, including all liquid
1 (8-ounce) can juice-packed crushed pineapple, including juice
2 teaspoons curry powder
1/8 teaspoon ground ginger
2 tablespoons brandy (optional)
1 banana, sliced (1 cup)
3 tablespoons unsweetened frozen apple-juice concentrate, undiluted
1/4 teaspoon freshly squeezed lemon juice
1/4 cup non-fat plain yogurt
4 mint leaves, for garnish\ The day before serving, drain peaches and pour liquid into a saucepan. Chop peaches and add to pan along with entire contents of can of crushed pineapple. Add curry powder, ginger and salt. Mix well and bring to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
Add brandy (optional) and simmer for 10 more minutes. Cool to room temperature, cover and refrigerate for at least 12 hours.
To serve, pour fruit mixture into a blender container. Add banana, apple-juice concentrate and lemon juice and blend until soup is satin smooth. Serve cold or pour into a saucepan and heat to desired temperature. Pour 3/4 cup soup in each of 4 bowls. Top each serving with 1 tablespoon yogurt and a mint leaf.
Makes 3 cups, four (3/4-cup) servings.