Servings: Makes 6 servings
Ingredients 1 1/2 pints fresh raspberries (about 3 1/2 cups)20 ounces frozen packaged unsweetened raspberries , defrosted3 tablespoons sugar16 ounces lime-flavored sparkling water6 fresh mint leaves , cut into thin strips5 kiwi fruits , peeled2 to 3 tablespoons freshly squeezed lime juice1 cup finely diced honeydew melon1 cup finely diced cantaloupe
Process the raspberries and sugar in a food processor until they are smooth. Strain the raspberry puree through a colander to trap the seeds and transfer it to a big bowl. Add the sparkling water and mint and stir.
Process the kiwis and the lime juice in the food processor until smooth. Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls. Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry puree in each of the 6 bowls. Sprinkle equal amounts of the honeydew melon and the cantaloupe into each soup bowl.
From the book, The Healthy Kitchen
208.7 calories, 0.9g fat, 0g saturated fat (3.7% of calories from fat), 2.4g protein, 52.1 carbohydrate, 0 mg cholesterol, 9.7g fiber