Tropical Fruit Soup with Pineapple Salsa

If you don't have papaya, you can substitute mango or just use all pineapple for the salsa. You can find passionfruit nectar in the Latin-food sections of most large supermarkets.

Salsa:
1/2 cup diced peeled pineapple
1/2 cup diced peeled papaya
2 tablespoons dark rum
2 teaspoons sugar

Soup:
3 cups vanilla low-fat yogurt
1 cup passionfruit nectar
1/3 cup pineapple juice
1/4 teaspoon coconut extract
1/8 teaspoon salt
1/4 cup flaked sweetened coconut, toasted

1. To prepare salsa, combine first 4 ingredients in a small bowl; set aside.

2. To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt through salt) in a medium bowl, and stir well with a whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the salsa. Sprinkle each serving with toasted coconut. Yield: 4 servings (serving size: 1 cup soup, 1/4 cup tropical salsa, and 1 tablespoon coconut).

Calories: 264 (15% from fat); Fat 4.3g (sat 3.2g, mono 0.7g, poly 0.1g); Protein 8.8g; Carb 43.3g; Fiber 0.9g; Chol 9mg; Iron 0.4mg; Sodium 204mg; Calc 301mg.

Recipe by Jean Patterson and Danae Campbell

"Fruit in Your Soup"
Copyright 2000 by Jean Patterson and Danae Campbell.
Originally published in Cooking Light, August 2000.
All rights reserved. For reprint information, contact Jean Patterson.