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Peach and Cantaloupe Soup Recipe
|Orange juice||2 1⁄2 Cup (40 tbs) (Fresh Or Frozen)|
|Sliced fresh peaches/Frozen unsweetened peaches||4 Cup (64 tbs)|
|Cubed cantaloupe||2 Cup (32 tbs)|
|Canned pineapple||20 Ounce, drained (Reserve Juice, 1 Can)|
Serving size: Complete recipe
Calories 1389 Calories from Fat 16
% Daily Value*
Total Fat 2 g2.9%
Saturated Fat 0.35 g1.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 64.5 mg2.7%
Total Carbohydrates 345 g115.1%
Dietary Fiber 19.4 g77.6%
Sugars 251.3 g
Protein 13 g25.8%
Vitamin A 71.3% Vitamin C 1771.6%
Calcium 7.8% Iron 10.4%
*Based on a 2000 Calorie diet
Repeat, using same amounts of fruit juice and fruits.
In a saucepan, dissolve cornstarch in 1 1/2 cups cold orange juice.
Heat to boiling and cook for 1 minute, stirring constantly.
Stir in honey.
Combine with fruit puree, adding the remaining 2 cups sliced peaches, 1 cup cubed cantaloupe and 1 cup diced pineapple with reserved pineapple juice.
Chill completely before serving.
Decorate with mint sprigs.