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Reduced Sodium Chicken Noodle Soup

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Chilled Berry Soup (Cooking for 2)

C the Strawberries

Berries, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.

Special Touch

Just for fun, serve this soup with "cake croutons." In 10-inch nonstick skillet, melt 1 tablespoon butter or trans-fat free margarine over medium-high heat; add 1 cup 3/4-inch cubes angel food cake. Cook, stirring constantly, until light brown and toasted.

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Soymilk and organic berries make a refreshing, creamy dessert soup. From eatbetteramerica.

Prep Time:5 min

Start to Finish:5 min

makes:3 servings (3/4 cup each)

1	cup vanilla soymilk
2	cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3	cup orange juice
2	tablespoons sugar
	Sliced fresh strawberries, if desired
	Fresh mint sprigs, if desired

1.	In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
2.	Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.
High Altitude (3500-6500 ft): No change.

Nutritional Information

1 Serving: Calories 140 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 22g); Protein 4g % Daily Value*: Vitamin A 4%; Vitamin C 170%; Calcium 15%; Iron 6% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable Carbohydrate Choices: 2 MyPyramid Servings: 1 c Fruits
*% Daily Values are based on a 2,000 calorie diet.

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