Oh what a fabulous, easy dish to serve those you love for Valentine's Day!
This is a cold soup - whirred in the blender - topped with toasted angel food cake croutons.
Sweet and sassy! Impressive too!
I served it to a group of ladies at church and they loved it.
One of the 4 ingredients is Greek yogurt - if you don't care for it, or can't eat it, just omit it. It will still be good.
I love that this uses frozen (partially thawed) strawberries and can be made a few days ahead of time.
If your mind works like mine....this is an easy recipe to memorize. Each item added is half the amount (about) as the ingredient before! *-*
Enjoy! And have a HAPPY
(hover over photo to pin)
STRAWBERRY SOUP
2 c. partially thawed unsweetened strawberries
1 c. vanilla yogurt
1/2 c. orange juice
3 Tb. honey (or sugar substitute - like xylitol)
1/2 tsp. vanilla
strawberry slices for garnish
(along with croutons)
Add strawberries, yogurt, orange juice, honey and vanilla to the blender; blend until smooth....about a minute. Refrigerate; keeps for several days. Serve cold topped with sliced strawberries and croutons.
ANGEL FOOD CAKE CROUTONS
1 8 - 9" angel food cake, sliced
Preheat oven to 350. Cut angel food cake slices in 1" X 1" cubes. Place on a cookie sheet. Bake about 10 minutes, stirring about halfway, until lightly toasted and browned. Allow to cool. Store in sealed container until ready to use.