alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Atole de Fresa (Strawberry Soup)

    Share

    Atole de Fresa (Strawberry Soup)

    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.

    Advertisement

    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

    Advertisement

    Atole de Fresa (Strawberry Soup)

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.