Ingredients
1 pt. fresh strawberries, hulled
1 (8 oz.) container plain nonfat yogurt
1/2 c. skim milk
1/4 c. sugar
2 tsp. lemon juice
1 tsp. pure vanilla extract
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Reserve 2 strawberries for garnish. In a bowl of a food processor fitted with a metal wing blade or in a jar of an electric blender, place strawberries, yogurt, milk, sugar, lemon juice and vanilla extract. Cover and whirl until strawberries are pureed and mixture is combined. Chill in a covered container until ready to serve. Slice reserved strawberries; use to garnish soup. Serve with a mixed green salad. Yield: 3 cups, 3 portions.