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CHILLED RASPBERRY YOGURT SOUP

Chilled raspberry yogurt soup courtesy WisconsMilk Marketing Board.

Chilled raspberry yogurt soup, courtesy of the Wisconsin Milk Marketing Board.

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Updated: July 3, 2011 11:56AM



MAKES 4 (6-OUNCE) SERVINGS

2 cups fresh or frozen
unsweetened raspberries

1 cup vanilla yogurt

1 cup milk

1½ teaspoons lemon zest

2 tablespoons lemon juice

1 to 2 tablespoons packed light brown sugar

Place all ingredients in a blender; blend until smooth. Serve immediately or cover and refrigerate for up to 4 days. Garnish with additional yogurt and raspberries, if desired.

Wisconsin Milk Marketing Board

Nutrition facts per serving: 120 calories, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 22 g carbohydrates, 17 g sugars, 6 g protein, 67 mg sodium, 4 g fiber



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