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Suggest a better description1. Combine cantaloupe and cucumber in a blender or food processor; process until smooth. Pour half of cantaloupe mixture into a bowl. Add honey, rind, juice, and jalapeno to blender; process until smooth. Add cumin, salt, and yogurt; pulse until blended. Add to cantaloupe mixture in bowl. Stir well. 2. Cover and chill at least 1 hour or until thoroughly chilled. Yield: 6 servings (serving size: 1-1/4 cups). Nutritional Information: CALORIES 151 (4% from fat); FAT 0.7g (sat 0.4g, mono 0.2g, poly 0.1g); PROTEIN 6.2g; CARB 33.2g; FIBER 2.1g; CHOL 2mg; IRON 0.8mg; SODIUM 271mg; CALC 181mg NOTES : The jalapeno pepper adds the "fire" to this chilled soup, though it can be omitted. Recipe by: SOURCE: Cooking Light YEAR: 1997 ISSUE: July PAGE: 65 Posted to EAT-LF Digest by aml@skypoint.com on Jul 19, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 6 servings | ||
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Calories: 27 | ||
Calories from Fat: 2 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 29.8mg | 1 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.8g | ||
Protein 0.2g | 0 % | |
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: 27
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