Title: Mango Soup
Categories: Soup Diabetic
Yield: 6 Servings

FROM POOH'S KITCHEN
1	lg	Mango
1	tb	Lemon grass; chopped
1	sl	Ginger, 1/2"
	pn	Cayenne pepper
1	cn	Chicken broth (14.5oz),low sodium
3/4	c	Nonfat yogurt
1	tb	Cilantro; chopped or to taste

**Note: You can sometimes find lemongrass in the produce department with the fresh herbs, If not use about 2 inches of yellow lemon peel, being careful not to include any of the pith.

Place the diced mango in a food processor or blender and pulse 3-4 times. Add the lemongrass, ginger, cayenne and about 1/2 cup chicken broth. Process until completely smooth. Transfer to a large bowl and add the rest of the broth. Stir well. Add the yogurt and stir again. Serve chilled, garnished with the cilantro.

Nutritional info: 50 cal; 3g pro, 9g carb, .5g fat (9%) Exchanges: .2 milk, .4 fruit, .2 meat

Lisa Crawford (lisa_pooh@delphi.com)

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