Strawberry Sorbet Soup and Pound Cake Croutons

Strawberry Sorbet Soup and Pound Cake Croutons Recipe

| Servings: 8

Introduction

Strawberry Sorbet Soup and Pound Cake Croutons is a refreshing and delicious dessert that is perfect for warm weather. The combination of sweet strawberries, tangy lemon juice, creamy yogurt, and tropical fruits creates a flavorful and satisfying dish. The addition of pound cake croutons adds a crunchy texture and a touch of sweetness to the soup.

History

This recipe is a modern twist on traditional fruit soups that are popular in many cultures around the world. Fruit soups have been enjoyed for centuries as a refreshing and nutritious dessert or snack. The addition of pound cake croutons is a creative and delicious way to elevate the dish and add a unique twist.

Ingredients

2 (10 oz (283 g)) packages of frozen sliced strawberries in syrup, thawed
0.25 cup of sugar
0.25 cup of lemon juice
1 (8 oz (227 g)) carton of strawberry low-fat yogurt
0.5 cup of sugar
1.5 cup of sliced strawberries
1 cup of chopped peeled mango
0.5 cup of chopped pineapple
3 (8 oz (227 g)) cartons of strawberry low-fat yogurt
1 cup of (0.5 inch) cubes of low-fat pound cake
1 cup of sliced strawberries
mint sprigs (optional)

How to prepare

To make sorbet, drain the strawberries, reserving 1 cup of juice.
Combine the drained strawberries, 0.25 cup of sugar, lemon juice, and 1 carton of yogurt in a blender, and process until smooth.
Pour the mixture into an 8-inch square baking dish; cover and freeze until firm, stirring occasionally.
To make the soup, combine the reserved strawberry juice and 0.5 cup of sugar in a small saucepan.
Cook over medium-high heat for 2 minutes or until the sugar is dissolved, stirring constantly.
Let it cool slightly.
Combine the juice mixture, 1.5 cup of sliced strawberries, mango, pineapple, and 3 cartons of yogurt in a blender; process until smooth.
Pour into a bowl; cover and chill.
Place pound cake cubes on a baking sheet; broil for 1 minute or until toasted, stirring halfway through cooking time.
To serve, spoon 0.75 cup of soup into each of 8 small bowls; top each with 0.25 cup of sorbet, 2 tbsp of cake cubes, and 2 tbsp of sliced strawberries.
Garnish with mint, if desired.
Yield: 8 servings.
Note: For the sorbet, substitute 2 cups of sliced fresh strawberries for the 2 (10 oz (283 g)) packages of frozen, if desired.
Combine strawberries and 0.5 cup of sugar; stir well.
Let it stand for 1 hour; drain, reserving the juice.
Add the drained strawberries, lemon juice, and 1 carton of yogurt to the blender; process until smooth.

Variations

Use different fruits such as raspberries, blueberries, or peaches in place of the strawberries for a unique flavor combination.
Swap out the pound cake croutons for granola or crushed nuts for a different texture.
Add a splash of rum or liqueur to the soup for an adult twist on the recipe.

Cooking Tips & Tricks

Make sure to thaw the frozen strawberries before using them in the sorbet to ensure a smooth texture.

- Be sure to stir the sorbet mixture occasionally while freezing to prevent large ice crystals from forming.

- Toasting the pound cake cubes under the broiler adds a nice crunch to the dish, but be sure to watch them closely to prevent burning.

- For a more intense strawberry flavor, you can use fresh strawberries instead of frozen in the sorbet.

Serving Suggestions

Serve the Strawberry Sorbet Soup and Pound Cake Croutons as a light and refreshing dessert after a summer meal. Garnish with fresh mint sprigs for a pop of color and flavor.

Cooking Techniques

Blending the ingredients for the sorbet and soup until smooth ensures a creamy and uniform texture.

- Chilling the soup before serving allows the flavors to meld together and enhances the overall taste of the dish.

Ingredient Substitutions

Use Greek yogurt in place of regular yogurt for a thicker and creamier texture.

- Substitute honey or agave nectar for the sugar in the recipe for a natural sweetener alternative.

Make Ahead Tips

The sorbet and soup can be made ahead of time and stored in the refrigerator until ready to serve.

- The pound cake croutons can be toasted in advance and stored in an airtight container until needed.

Presentation Ideas

Serve the Strawberry Sorbet Soup in elegant glass bowls for a beautiful presentation. - Arrange the pound cake croutons on top of the soup in a decorative pattern for a visually appealing dish.

Pairing Recommendations

Pair this dessert with a glass of sparkling wine or champagne for a festive and celebratory touch.

- Serve the Strawberry Sorbet Soup alongside a cheese platter for a sweet and savory contrast.

Storage and Reheating Instructions

Store any leftover soup and sorbet in an airtight container in the refrigerator for up to 2 days.

- The pound cake croutons can be stored at room temperature in a sealed container for up to 3 days.

Nutrition Information

Calories per serving

200

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 2g

- Sugars: 30g

Fats

- Total Fat: 2g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 4g

Vitamins and minerals

Vitamin C: 60% DV

- Vitamin A: 10% DV

- Calcium: 15% DV

- Iron: 4% DV

Alergens

Contains dairy (yogurt)

- Contains gluten (pound cake)

Summary

This dish is a good source of carbohydrates, vitamins, and minerals. It is relatively low in fat and calories, making it a healthy and satisfying dessert option.

Summary

Strawberry Sorbet Soup and Pound Cake Croutons is a delightful and refreshing dessert that is perfect for summer entertaining. The combination of sweet strawberries, tangy lemon juice, creamy yogurt, and tropical fruits creates a delicious and satisfying dish that is sure to impress your guests. With a few simple ingredients and some creative twists, you can create a unique and flavorful dessert that will be a hit at any gathering. Enjoy!

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Strawberry Sorbet Soup and Pound Cake Croutons. It was a warm summer day, and I was visiting my friend Martha’s house for a backyard barbecue. As we chatted and sipped on lemonade, Martha disappeared into the kitchen and returned with a large bowl of bright pink soup topped with golden brown croutons.

“What is this delicious looking dish?” I asked, my mouth watering at the sight of it.

“It’s my grandmother’s recipe for Strawberry Sorbet Soup with Pound Cake Croutons,” Martha replied with a smile. “Would you like to try some?”

I eagerly accepted a bowl and took my first bite. The sweet and tangy flavor of the strawberries paired perfectly with the buttery crunch of the pound cake croutons. It was a taste sensation unlike anything I had ever experienced before.

After that day, I knew I had to learn how to make this dish for myself. I begged Martha for the recipe, and she graciously agreed to share it with me. As I scribbled down the ingredients and instructions on a scrap of paper, I could feel the excitement building inside me.

Once I returned home, I wasted no time in gathering the necessary ingredients and getting to work in the kitchen. I pulsed fresh strawberries in the blender until they were smooth and creamy, then added a touch of sugar and a splash of lemon juice to enhance the flavor.

While the sorbet mixture chilled in the freezer, I turned my attention to the pound cake croutons. I sliced a store-bought pound cake into small cubes and toasted them in the oven until they were golden brown and crisp. The smell of butter and sugar filled the air, making my stomach growl in anticipation.

Finally, it was time to assemble the dish. I ladled the chilled sorbet soup into bowls and topped it with a generous handful of pound cake croutons. The contrast of textures and temperatures made each spoonful an adventure for the taste buds.

As I savored my creation, I couldn’t help but feel a sense of pride and accomplishment. I had successfully recreated a dish that had captivated me from the first bite. From that moment on, Strawberry Sorbet Soup with Pound Cake Croutons became a staple in my recipe repertoire.

Over the years, I have shared this recipe with friends and family, each time receiving rave reviews and requests for seconds. It has become a signature dish of mine, a testament to the power of good food and good company.

As I reflect on that fateful summer day at Martha’s house, I am grateful for the serendipitous encounter that led me to discover this delicious recipe. It serves as a reminder that inspiration can strike at any moment, and that the joy of cooking is in both the process and the end result.

So the next time you find yourself in need of a sweet and refreshing treat, look no further than my recipe for Strawberry Sorbet Soup with Pound Cake Croutons. I guarantee it will become a favorite in your household as well. Bon appétit!