2 (10 oz) pkgs frozen sliced strawberries in syrup, thawed
1/4 cp sugar
1/4 cp lemon juice
1 (8 oz) container strawberry low-fat yogurt
1/2 cp sugar
1 1/2 cp sliced strawberries
1 cp chopped peeled mango
1/2 cp chopped pineapple
3 (8 oz) containers strawberry low-fat yogurt
1 cp low fat pound cake (1/2 inch cubes)
1 cp sliced strawberries
8 mint sprigs (opt)
To make sorbet:**
Drain strawberries, reserving 1 cup juice. Combine strawberries, 1/4 cp sugar, lemon juice and 1 carton yogurt in blender, process til smooth. Pour mixture into an 8 inch square baking dish; cover and freeze until firm, stirring occasionally.
To make soup:
Combine reserved strawberry juice and 1/2 cup sugar in small saucepan. Cook over med-high heat 2 minutes or until sugar is dissolved, stirring constantly. Let cool slightly. Combine juice mix, 1 1/2 cp sliced strawberries, mango, pineapple and 3 cartons yogurt in blender. Process until smooth. Pour into a bowl; cover and chill. Place pound cake cubes on a baking sheet; broil 1 minute or until toasted, stirring halfway through cooking time.
To serve:
Spoon 3/4 cp soup in each of 8 small bowls; top each with 1/4 cp sorbet, 2 tbsp cake cubes and 2 tbsp sliced strawberries.
*NOTE* For the sorbet, substitute 2 cp sliced fresh strawberries for the 2 (10 oz) pkg of frozen, if desired. Combine strawberries and 1/2 cp sugar. Stir well. Let stand 1 hour. Drain, reserving juice. Add drained strawberries, lemon juice and 1 carton yogurt to blender, process until smooth.
