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Strawberry Sorbet Soup and Pound Cake Croutons
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Method
To make sorbet, drain strawberries, reserving 1 cup juice. Combine drained strawberries, 1/4 cup sugar, lemon juice, and 1 carton yogurt in a blender, and process until 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 a small saucepan. Cook over medium-high heat 2 minutes or until sugar is dissolved, stirring constantly. Let cool slightly. Combine juice mixture, 1-1/2 cups sliced strawberries, mango, pineapple, and 3 cartons yogurt in a 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 cup soup in each of 8 small bowls; top each with 1/4 cup sorbet, 2 tablespoons cake cubes and 2 tablespoons sliced strawberries. Garnish with mint, if desired.
Photo and Recipe Courtesy of The California Strawberry Commission.
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