Ingredients
1 (16 ounce) can apricot
1 halves in juice
1 (16 ounce) can pear halves
1 in juice
1 (8 ounce) carton vanilla
1 fatfree yogurt
1/2 cup skim milk
2 tbsp grand marnier or other
1 orange-flavored liqueur
1/2 tsp ground cinnamon
1/4 ground nutmeg
1/8 tsp ground cloves
1 fresh apricot slices
1 (optional)
1 fresh mint sprigs
1 (optional)
Directions
Drain the canned fruit, reserving one cup of the juice. Combine the
canned fruit, reserved one cup juice, and next six ingredients in the
container of an electric blender; cover and process for one minute or
until smooth, stopping once to scrape down the sides. Cover and chill
for two hours.
To serve, ladle soup into individual bowls. If desired, garnish with
fresh apricot slices and mint sprigs. Serves 6.
From Cooking Light Cookbook 1994. The following information is based
on the original recipe, which had lowfat (not fatfree) yogurt. Per
serving: Calories, 124; Protein, 4 grams; Carbs., 22 grams; Sodium,
44 mg.; Fat, 1 gram (7% of calories).
Posted by Jean Reese
Dig. Vol.12 Iss. 14 Nov. 15, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Chilled Apricot-Pear Soup (Lacto) Recipe brought to you by Recipe Ideas
Categories: Fruit; Pear; Soup
The History of Recipes
Experts have traced the existence of recipes back into distant history, certainly as far back into history as the Egyptians, and maybe even further. However, generally, these ancient cookbooks were just simple pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts are a few ancient tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As our culinary historical trip moves on a few more years there are a couple of recipe books from the 1300s ; a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these are unconnected to the indian food that is popular today, but instead descriptions of the types of food eaten by the nobility of the time. Over the following few hundred years, the wealthy families of Wesstern Europe competed to serve the best banquets, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and publishing recipes to help cooks of their time. By the arrival of the 20th century, recipe publications are highly popular due to better eduction, increased leisure time and disposable income. |
We hope you enjoy this Chilled Apricot Pear Soup (Lacto) recipe.
