Cold Strawberry Soup

4 servings

• 1 pint fresh strawberries, hulled
• 1 cup orange juice, papaya,
     or apple-strawberry
• 1 each lemon, juiced
•    honey, to taste
• 3/4 cup nonfat sour cream
• 2 Tablespoons arrowroot powder

Place three-quarters of the strawberries and the cup of fruit juice into a blender and puree. Pour the mixture into a saucepan.

Dissolve the arrowroot in the lemon juice and pour this mixture into the saucepan as well. Cook over medium heat until the mixture thickens, about 5 minutes. Remove from the heat and add honey (if you like things real sweet).

Slice the remaining strawberries and fold them, along with the sour cream, into the slightly cooled mixture. Refrigerate 2 to 3 hours until well chilled.

Serve cold with a teaspoonful of sour cream on top

Bon appetit!