Red Fruit Soup With Strawberries

Recipe Instructions Puree thawed strawberries in food processor until smooth. Press through fine sieve to remove seeds and pulp. You will have about 2 scant cups. (Can be refrigerated up to 2 days, covered airtight or frozen; thaw before using). To serve, stir Grand Marnier to taste into chilled soup. Divide soup among 4 chilled shallow soup plates. Garnish each attractively around edge with 4 fanned strawberries and 6 raspberries. Place small scoop of sorbet in center of each. Garnish plate with mint leaves. Serve immediately. This recipe yields 4 servings. Each serving: 191 calories; 5 mg sodium; 0 cholesterol; 1 gram fat; 43 grams carbohydrates; 2 grams protein; 1.96 grams fiber.