Thursday, August 12, 2010
Strawberry Yogurt Soup
This Strawberry Yogurt Soup is great for breakfast, lunch, a snack or as an appetizer before dinner. It is healthy and a nice twist on yogurt. A bonus? My oldest son LOVED it.
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32ounce container of nonfat plain yogurt
1 3/4 cups white grape juice
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon cinnamon
1 pint of fresh strawberries
1 kiwi, sliced (optional)
In a large bowl, whisk together the yogurt and white grape juice. Add the sugar, lemon juice, and cinnamon until thoroughy blended.
Pour into a plastic container, cover and chill for several hours or overnight. (I just left it in the glass bowl and covered with plastic wrap)
Before serving, wash, hull, and slice the strawberries. Spoon several berries into a large cup or bowl and pour the yogurt mix over them. Garnish with kiwi slices, if desired.