Peach Soup

Holly Clegg
  • Yield: 10 servings


1 1/2pounds fresh peaches, peeled, pitted, and sliced, or 1 (28-ounce) can sliced peaches, drained
2cups nonfat plain yogurt
1cup fresh orange juice
1cup pineapple juice
1tablespoon lemon juice
2tablespoons sugar
1tablespoon almond extract


  1. Purée peaches in food processor until smooth.
  2. Add yogurt, orange juice, pineapple juice, lemon juice, sugar and almond extract, blending until smooth. Refrigerate until serving.
Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).

Nutritional Info *per serving

  • Calories 92
  • Fat 0g
  • Saturated Fat 0g
  • Cholesterol 1mg
  • Sodium 38mg
  • Carbohydrate 18g
  • Fiber 1g
  • Protein 3g