Recipe - Strawberry-Cantaloupe Soup

One half md Cantaloupe seeded & peeled;
cut into chunks
1 cup Fresh strawberries Rinsed;
hulled
1 small Ripe banana peeled and cut
into chunks
One half cup Unsweetened pineapple juice
One half cup Nonfat vanilla yogurt

Place all ingredients except yogurt in a blender or the work bowl of a food
processor fitted with a metal blade. Cover and process until smooth. Add
yogurt. Cover and process until well combined. Serve immediately or cover
and chill until serving time.

NOTES : Raspberries can be used in place of strawberries.

Also consider whipping up this sweet treat any time you want to relax and
refuel with a fruity drink packed full of nutrients. Posted to JEWISHFOOD
digest V97 #242 by lisamontag@juno.com (Lisa Montag) on Aug 31, 1997