2 (10 ounce) packages frozen sliced strawberries in syrup, thawed
1/4 cup sugar
1/4 cup lemon juice
1 (8 ounce) carton Strawberry low-fat yogurt
1/2 cup sugar
1 1/2 cups sliced Strawberries
1 cup chopped peeled mango
1/2 cup chopped pineapple
3 (8 ounce) cartons strawberry low-fat yogurt
1 cup (1/2 inch) cubes low-fat pound cake
1 cup sliced Strawberries Mint sprigs (optional)
To make sorbet, drain strawberries, reserving 1 cup juice. Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender, and process until smooth. Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
To make soup, combine reserved strawberry juice and 1/2 cup sugar in a small saucepan. Cook over medium-high heat 2 minutes or until sugar is dissolved, stirring constantly. Let cool slightly. Combine juice mixture, 1 1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in a blender; process until smooth. Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring halfway through cooking time.
To serve, spoon 3/4 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes and 2 tablespoons sliced strawberries. Garnish with mint, if desired.
Yield: 8 servings.
Note: For the sorbet, substitute 2 cups sliced fresh strawberries for the 2 (10 ounce) packages of frozen, if desired. Combine strawberries and 1/2 cup sugar; stir well. Let stand 1 hour; drain, reserving juice. Add drained strawberries, lemon juice, and 1 carton yogurt to blender; process until smooth.
Thanks to the California Strawberry Commission for this great recipe.