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Cantaloupe Soup and Grilled Strawberries https://www.metro.ca/userfiles/image/recipes/Soupe-cantaloup-fraises-grillees-4504.jpg PT15M PT10M PT25M
In a blender or food processor, crush melon, add yogurt, and blend. Keepin freezer while preparing strawberries. Combine lemon juice and zest, sugar, and pepper in a bowl. Thread strawberries onto bamboo skewers presoaked 30 minutes in water.Barbecue strawberries at medium-high heat 2 to 3 minutes depending on size of strawberries. Remove strawberries from skewers, quarter, and add to lemon and pepper mixture.Spoon yogurt into 4 bowls and add drained and grilled strawberries. Usestrawberry juice to make a decorative coulis. Garnish with mint leaves.
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2 cups (500 mL) cantaloupe, cubed 2 cups (500 mL) vanilla yogurt 2 Tbsp. (30 mL) fresh lemon juice 1 tsp. (5 mL) lemon zests 1 Tbsp. (15 mL) sugar 1/2 tsp. (2 mL) peppercorn, crushed 2 small baskets of strawberries, rinsed and stemmed mint leaves for garnish
Cantaloupe Soup and Grilled Strawberries

Cantaloupe Soup and Grilled Strawberries

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  • Gluten-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 cups
    (500 mL)
    cantaloupe, cubed
  • 2 cups
    (500 mL)
    vanilla yogurt
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    SILK REFRIGERATED BEVERAGES, ACTIVIA OR OIKOS YOGOURT OR SIMPLY REFRIGERATED JUICE OR DRINKS

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    SELECTED SIZES, SELECTED VARIETIES


    SAVE $2.50
    IÖGO MULTI-PACK YOGOURT

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    12 - 16 X 95 - 100 g SELECTED VARIETIES


    OIKOS GREEK YOGOURT

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    4 X 95 - 100 g SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    fresh lemon juice
  • 1 tsp.
    (5 mL)
    lemon zests
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    BLUEBERRIES

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    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1 Tbsp.
    (15 mL)
    sugar
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    500 g


  • 1/2 tsp.
    (2 mL)
    peppercorn, crushed
  • 2
    small baskets of strawberries, rinsed and stemmed

  • mint leaves for garnish
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    IRRESISTIBLES PURE VANILLA EXTRACT

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Imprimer ma sélection

Preparation

In a blender or food processor, crush melon, add yogurt, and blend. Keep

in freezer while preparing strawberries. Combine lemon juice and zest, sugar, and pepper in a bowl. Thread strawberries onto bamboo skewers presoaked 30 minutes in water.

Barbecue strawberries at medium-high heat 2 to 3 minutes depending on size of strawberries. Remove strawberries from skewers, quarter, and add to lemon and pepper mixture.

Spoon yogurt into 4 bowls and add drained and grilled strawberries. Use

strawberry juice to make a decorative coulis. Garnish with mint leaves.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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