3 cups nonfat vanilla yogurt1 small ripe cantaloupe, cubed and chilled (about 3 cups3 apricots, pitted, chopped and chilled1 Tbs. honey or maple syrup1 tsp. vanilla extract2 cups cubed watermelon, chilled2 peaches or nectarines, pitted, sliced and chilled1/2 pint blueberries, chilled1/2 pint blackberries or raspberries, chilled
grated nutmeg, for garnish
Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and purée until smooth. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.
Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 32 of 2012.