Shop
Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
| print recipe | add recipe to album |
Ingredients: 6 cups peeled, seeded cut up melon 3/4 cup apricot nectar (from jar) 3/4 cup plain yogurt 1 T. frshely grated ginger Instructions: 1. In blender, combine half the melon with half the apricot nectar, half the yogurt and half the ginger. Cover and process on blend until smooth. Transfer to large bowl. 2. Repeat with the remaining melon, nectar, yogurt, and ginger. 3. Stir mixture together. Cover and refrigerate at least 2 hours or overnight. 4. Chill bowls, ladel soup into bowls. 5. Garnish with red raspberries, yogurt, kiwi, etc. Notes: Be creative with garnish. Also use sprigs of mint. We serve as a breakfast soup. |
Copyright © 1993 - 2012 Lanier Publishing International