Soups and fruits?

Question

Can anyone tell me any soup recipe which is low cal?
Any fruit recipes?again,low cal.
Thanks it would be of great help if you reply!

Answer 1

To make ANY soup that is lower in calories you have to let the soup cool in the fridge and then skim off the fat that has risen to the top and congealed. That works with any soup recipe that you have. It creates more of a bouillon broth with whatever meats and veggies you made the soup with. Also, do not add rice, noodles or other pastas or beans either. Stick to the meats and your regular garden veggies and you will have great low cal and flavorful soups. Just pick your favorite soup recipe and follow the simple modifications above.

Answer 2

celery is the lowest cal among all the vege,celery juice could be better for you if you have high blood presure

Answer 3

Here's a couple ideas that I think will work out for ya :)

Hearty Italian Chicken Chowder

1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/2 lb. boneless skinless chicken breast, chopped
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 cup reduced sodium chicken broth
1 medium zucchini, chopped
1/2 cup elbow macaroni, uncooked
1 tsp. dried basil leaves
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

HEAT dressing in large saucepan on medium heat. Add chicken; cook 3 min., stirring once.
ADD tomatoes, broth, zucchini, macaroni and basil. Bring to boil on high heat.
REDUCE heat to medium; simmer 8 min. or until macaroni is tender. Sprinkle with cheese

Minestrone

2 cans (14-1/2 oz. each) chicken broth
1 can (15 oz.) chickpeas (garbanzo beans), drained, rinsed
1 can (14-1/2 oz.) diced tomatoes, undrained
2 cups frozen Italian-style vegetable combination
1/2 cup elbow macaroni, uncooked
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT 100% Grated Parmesan Cheese

MIX all ingredients except cheese in large saucepan.
BRING to a boil on medium-high heat. Reduce to medium; simmer 6 to 8 min. or until macaroni is tender.
SPRINKLE each serving with cheese.

Italian Soup with Dumplings

1/2 lb. sweet Italian-style turkey sausage, casing removed
1 medium onion, sliced
2 cloves garlic, minced, divided
1 can (28 oz.) no-salt-added peeled tomatoes, undrained, coarsely chopped
1 can (15-1/2 oz.) kidney beans, undrained
4-1/3 cups water, divided
3 tsp. Italian seasoning, divided
1/2 cup CREAM OF RICE Hot Cereal, uncooked
1/2 cup cholesterol-free egg product
1 pkg. (10 oz.) frozen cut green beans, thawed
1 medium zucchini, thinly sliced

BROWN sausage in large heavy saucepan on medium heat, stirring to break up meat; drain. Add onion and 1/2 of the garlic; cook and stir until tender. Add tomatoes, kidney beans, 3 cups of the water and 2 tsp. of the Italian seasoning; cover. Cook on medium heat 20 minutes, stirring occasionally.
MEANWHILE, bring remaining 1-1/3 cups water to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 1 minute, stirring constantly. Remove from heat; cover. Let stand 4 minutes. Add egg product, remaining garlic and remaining 1 tsp. Italian seasoning; stir until well blended.
ADD green beans and zucchini to hot soup; stir. Drop 12 rounded tablespoonfuls of cereal mixture into simmering soup; cover. Cook on medium heat 10 to 20 minutes or until dumplings are cooked through. Serve hot.

Melon Soup w/Berries

2 cantaloupes
1 cup strawberries, halved
1 cup raspberries
1 cup blueberries
1 cup blackberries
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Low Fat Cottage Cheese

CUT cantaloupes into quarters; peel. Place in blender or food processor container; cover. Blend until pureed.
POUR cantaloupe puree into 6 large soup bowls.
TOP with berries and cottage cheese.


Cherry Waldorf salad

3/4 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Sugar Free Low Calorie Gelatin
1/2 cup ice cubes
1 medium apple, chopped
1/4 cup chopped celery
1 small banana, sliced

STIR boiling water into dry gelatin in medium bowl 2 minutes until completely dissolved. Add enough cold water to ice cubes to measure 1-1/4 cups. Stir into gelatin. Refrigerate 1 hour or until thickened (spoon drawn through leaves definite impression).
STIR in apples, celery and bananas. Pour into 3-cup serving bowl.
REFRIGERATE 1 hour or until firm. Garnish as desired. Store leftover gelatin in refrigerator.

BBQ Chicken and Fruit Salad

4 boneless skinless chicken breast halves (about 1-1/4 lb.)
1/2 cup BULL'S-EYE Original Barbecue Sauce
4 canned or fresh pineapple rings
1 bag (10 oz.) mixed salad greens
1 pt. (2 cups) strawberries, cut in half
1/2 cup KRAFT LIGHT DONE RIGHT! CATALINA Reduced Fat Dressing

PLACE chicken on rack of broiler pan.
BROIL 4 to 6 inches from heat 20 to 25 minutes or until chicken is cooked through, turning and brushing frequently with barbecue sauce during last 15 minutes and adding pineapple during last 5 minutes of broiling time. Cut chicken into strips.
ARRANGE greens and strawberries on serving plate. Top with chicken and pineapple. Serve with dressing.