Atole de Fresa (Strawberry Soup)
Timothy Hennessy, RHN, RNCP
This is a popular dessert dish in Mexico during strawberry season. Our lighter, tangier version is not heated and is made without the sugar, masa harina (dried, powdered flour dough), and milk found in the original recipe.
4 cups (1 L) ripe strawberries, washed and hulled
2 ripe bananas, peeled
2 cups (500 mL) low-fat plain yogourt
2 cups (500 mL) water
2 tsp (10 mL) fresh chocolate mint leaves, chopped (use regular mint if chocolate is not available)
1 Tbsp (15 mL) honey
1 tsp (5 mL) ground cinnamon
Reserve 6 strawberries and 1 tsp (5 mL) chocolate mint leaves.
Process all ingredients in a blender or food processor to a thick, pourable consistency. Add a bit of water to thin mixture if required; divide among 6 glass serving cups.
Slice reserved strawberries; fan them out on top of each cup, and sprinkle with chopped mint leaves.
Serves 6.
Each serving contains: 129 calories; 5 g protein; 2 g total fat (1 g sat. fat, 0 g trans fat); 25 g carbohydrates; 3 g fibre; 62 mg sodium
source: "Cinco de Mayo", alive #343, May 2011
