I have a little Easter treat for you guys in the form of a guest post by none other than my favorite food blogger, Ann McElfresh from Cooking Healthy For Me.
I’ve been following her blog and trying out her recipes for quite a while now, and imagine how thrilled I was when she accepted to join me today for a little chat and some healthy (not to mention delicious!) cooking
AMc: Hiya Estrella! How are you?
EA: I’m doing great, thanks. It’s such a pleasure having you here, thank you for accepting my invitation to guest post!
AMc: Thank YOU for inviting me! I’m thrilled to be here!
EA: You know I’m a picky eater and that, aside from Peach Soup, I generally dislike soup. How did you settle for a recipe for your guest post for Life’s a Stage?
AMc: I know you like strawberries and this is such a delightful soup. Cool, sweet and refreshing! I went with my instincts – I just love it!
EA: I just had to give the recipe a try as soon as I could find strawberries (they’re definitely not ripe here just yet). Do you prefer them frozen or fresh for soup?
AMc: I would say frozen. When they’re defrosted, they have a juiciness to them and since they’re being "pulverized" anyway, the softer texture works well.
EA: I adapted the recipe a bit, since I couldn’t find any (low-enough-for-my-budget priced) frozen strawberries. I bought fresh strawberries (which, to my surprise were much cheaper) and decided to use strawberry yogurt instead of plain yogurt – the end result was a nice aroma.
You know how tasteless fruits and vegetables can be when not in season… What are your suggestions for similar situations?
AMc: First off, I LOVE the idea of using Strawberry yogurt. I used Greek yogurt in mine. If you can’t find fresh fruits and veggies at the peak of season – most of the time – Frozen works well. They are generally picked at the peak of season and frozen quickly. While they aren’t as tasty, they certainly work well.
EA: Now, I know you’ve made some recipe adapting of your own. So let’s get cooking, shall we?
AMc: Sounds good!
Strawberry Soup (Serves 6)
Adapted from Delicious Disney
2.5 pounds frozen strawberries, thawed in juice
2 cups fat-free half-and-half (2 cups heavy whipping cream)
¼ cup low-fat sour cream (1/4 cup sour cream)
1/3 cup fat-free plain Greek Yogurt (1/3 cup plain yogurt)
3 Tablespoons Splenda (1 Tablespoon sugar)
Strawberries for garnish (optional)
Mix strawberries, half-and-half, sour cream and yogurt in an electric mixer, immersion blender or blender.
Beat a low speed to a smooth consistency.
Add Splenda, if desired.
Chill; stir well before serving.
Garnish with fresh strawberries, if desired.
AMc: Easy, delicious and perfect for spring and summer!
EA: It is all that and beyond; I LOVE this soup, Ann! Can’t wait for strawberry season now – both to make this soup (every single day!) and to freeze some strawberries for when I’m in the mood to have this during winter.
Oh and, like all your photos usually are on your blog along with the recipes, the photo of the soup is gorgeous. Here’s what mine looked like
AMc: It looks TERRIFIC! Your soup looks so cool and creamy!
Many thanks Estrella, for the guest post opportunity – I had a blast!
EA: Thank YOU again for sharing this wonderful recipe with me, and now with my readers. It certainly was a blast to have you over!
Bon appétit, everyone!