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Ryan Ostrander

Servings – (4)

1 medium cantaloupe
1 pint strawberries
1 cup skim milk
1 cup fat free plain yogurt
1 teaspoon vanilla extract
1/4 cup granulated sugar
½ teaspoon ground cinnamon
1 tablespoon fresh chopped mint


  • Peel cantaloupe and cut in half. Remove seeds and cut in chunks.
  • In a blender or food processor add cantaloupe, strawberries, skim milk, fat free yogurt, sugar, and vanilla.
  • blend on medium high for about two minutes or until consistency is smooth.
  • remove soup from blender or processor and pour into a bowl.
  • next add cinnamon and chopped mint. whisk in until evenly throughout the soup.
  • cover and place in refrigerator for one to two hours.
  • serve chilled.

Calories – 146 .25
Protein – 6 . 48 grams
Fat – 0.4 grams