RCI-SP.006.0064.001
Strawberry Sorbet Soup and Pound Cake Croutons
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (10 ounce) packages frozen sliced strawberries in syrup2 unitthawed
- 1/4 cup
- 1/4 cup
- (8 ounce) carton strawberry low-fat yogurt1 unit
- 1/2 cup
- 1 1/2 cups
- 1 cup
- 1/2 cup
- (8 ounce) cartons strawberry low-fat yogurt3 unit
- (1/2 inch) cubes low-fat pound cake1 cup
- 1 cup
- 1 unit
Method
1
Combine the thawed frozen strawberries in syrup, 1/4 cup sugar, and lemon juice in a blender; puree until smooth.
2
Strain the strawberry puree through a fine-mesh sieve into a bowl, pressing gently to extract all liquid while leaving seeds behind.
2 minutes
3
Whisk the 1/2 cup sugar into the strained strawberry puree until fully dissolved and well combined.
4
Fold the 1 1/2 cups sliced strawberries, chopped mango, and chopped pineapple into the strawberry base until evenly distributed.
5
Gently whisk in the 3 cartons of strawberry yogurt until the mixture is smooth and creamy, taking care not to break down the fruit pieces.
6
Divide the sorbet soup among 4 chilled bowls, filling each about three-quarters full.
7
Top each bowl with 1/4 cup of the pound cake cubes, distributing them evenly across the surface.
8
Garnish each serving with 1/4 cup of the sliced strawberries and a mint sprig if desired, then serve immediately.