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
It is quite feasible to track the history of written cooking instructions back into history, in fact as far back as the early Egyptians, and possibly even further than that. Having said that, sadly, these early cook books were just basic hieroglyphic instructions for preparing meals.
As we move into Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, entrees and afters, something that is very familiar to us today. He also describes how the ancient Romans used a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, fennel and dill. During the following few centuries, the wealthy families of Wesstern Europe strove to offer the best banquets, and because of this cooks and their recipes were much in demand. Nevertheless, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collecting, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, recipe publications are greatly in demand due to higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Chilled Apricot Pear Soup (Lacto) recipe.
