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Wash and hull strawberries. Set aside a few for garnish. In blender, combine remaining strawberries, yogurt and juice. Blend to puree. Refrigerate until well chilled. Slice garnish strawberries and place on top of each bowl of soup when serving. Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Sep 27, 1998,
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|Serving Size: 1 Serving (1117g)|
|Recipe Makes: 1|
|Calories from Fat: 60 (9%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 17.9mg||6 %|
|Sodium 266.5mg||9 %|
|Potassium 1879.5mg||49 %|
|Total Carbohydrate 137.3g||40 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 124.9g|
|Protein 23.9g||34 %|
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Calories per serving: 667
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