| |
| INGREDIENTS |
| 2 cups |
cantaloupe, cubed |
| 2 |
medium mangos |
| 1 tbsp. |
fresh squeezed lemon juice |
| ½ tsp. |
almond extract |
| 1 cup |
fat-free half & half |
| ¼ cup |
light cream of coconut |
| 4 tsp. |
flaked coconut, toasted |
|
|
|
| RECIPE |
- Combine cantaloupe, mango, lemon juice, almond extract, half & half, and coconut milk in a blender. Blend until smooth.
- Cover and chill for 1 hour.
- To serve, ladle 1 cup soup into 4 serving bowls. Sprinkle with 1 teaspoon coconut.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
4
|
|
|
| NUTRITION FACTS |
| |
| Calories |
143 |
|
| Total Fat |
4 g |
|
| Sodium |
53 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
2 g |
|
| Protein |
1 g |
|
|
|
