Chilled Cherry, Cherry and Mint Soup

Chilled Cherry, Sherry and Mint Soup

This beautiful soup is as eye-appealing as it is refreshing. Present with a couple of thin chocolate wafers for a delicious light dessert. Recipe from Sweet Onions & Sour Cherries, ©1992 by Jeannette Ferrary and Louise Fiszer.

• 1/2 pound sour cherries, pitted
• 1/2 pound Bing cherries, pitted
• 2 cups water
• 1/2 cup dry sherry
• 2 Tbsp fresh lemon juice
• 1/4 cup sugar
• 1/4 tsp ground cinnamon
• 6 mint leaves, julienned
• 1 cup light sour cream
• 1 cup reduced-fat plain yogurt
• 6 Bing cherries for garnish

Place the cherries, 2 cups water, sherry, lemon juice, sugar, and cinnamon in a medium saucepan. Bring to a boil and let simmer, uncovered, for 20 minutes or until the liquid has thickened. Purée in a food processor or blender and stir in the mint by hand.

Chill the mixture and stir in the yogurt and sour cream just before serving. Serve cold, garnished with a cherry. Makes 6 Servings.

Per Serving: 193 Cal; 5 g Total Fat (3 g Sat Fat); 27 g Carb; 17 mg Cholesterol; 53 mg Sodium; 372 mg Potassium; 161 mg Calcium; 2 g Dietary Fiber; 6 g Protein. Exchanges: 2 Fruit; 1 Fat.

Chilled Cherry, Sherry and Mint Soup