From the good Friends at Pendle Hill, PA, USA: "This delightful summer concoction, when made with berries from Pendle Hill's garden, is a favorite among staff and resident students. To surprise lunch or dinner guests, pour into bowls and serve as a cold soup." (http://tiny.cc/rcmxt)
Put the fruit through a juicer. Blend thoroughly with the sour cream or yogurt, salt, honey, and mint leaves. Garnish with mulberries.
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Serving Size: 1 Serving (1114g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 567 | ||
Calories from Fat: 114 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 6.7g | 33 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 26.1mg | 8 % | |
Sodium 65.7mg | 2 % | |
Potassium 1434.9mg | 38 % | |
Total Carbohydrate 114.9g | 34 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 104.3g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 567
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