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Strawberry Cream Soup

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Recipe

 

Yield

6 servings

Prep

15 min

Cook

?

Ready

45 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 pints strawberries
fresh
* Camera
15 ounces sour cream, non-fat
2 teaspoons vanilla extract
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cup powdered sugar
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½ cup light cream (half&half)
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6 slices pound cake
optional
* Camera
1 ½ teaspoons grenadine
optional
*

Ingredients

Amount Measure Ingredient Features
946 ml strawberries
fresh
* Camera
433.5 ml/g sour cream, non-fat
1E+1 ml vanilla extract
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79 ml powdered sugar
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118 ml light cream (half&half)
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6 slices pound cake
optional
* Camera
7.5 ml grenadine
optional
*

Directions

Slice strawberries and mix with sour cream.

Process briefly with food processor or blender.

Add vanilla and powdered sugar; process until smooth.

Pour into bowl and add the cream, stirring until well blended.

Chill.

To make croutons: Cut pound cake into cubes.

Toast in the oven under the broiler until lightly brown.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 15765% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 37mg 12%
Sodium 39mg 2%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 1%
Calcium 10% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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