Strawberry Soup With Strawberry Sorbet And Pound Cake Croutons
|Frozen sliced strawberries in syrup||20 Ounce, thawed (2 packages, 10-ounce each)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sliced strawberries||1 1⁄2 Cup (24 tbs)|
|Peeled chopped mango||1 Cup (16 tbs)|
|Chopped pineapple||1⁄2 Cup (8 tbs)|
|Strawberry low fat yogurt||24 Ounce (3 cartons, 8 ounce each)|
|Low fat pound cake||1 Cup (16 tbs), cubed|
|Sliced strawberries||1 Cup (16 tbs)|
Drain thawed strawberries, reserving 1 cup juice.
Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender; cover and process until smooth.
Pour mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
Combine reserved strawberry juice and 1/2 cup sugar in a small saucepan.
Cook over medium-high heat 2 minutes or until sugar dissolves, stirring constantly.
Let cool slightly.
Combine juice mixture, 1 1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in blender; cover and process until mixture is smooth.
Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring cubes halfway through cooking time.
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.