Cantaloupe Berry Soup

Ingredients

Flesh from 1 cantaloupe (3 lbs.), cut in chunks
8 fresh mint leaves, chopped
1 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
1/4 cup plain Greek yogurt
1 tablespoon honey or sweetner (Truvia or Swerve)

Preparation
Whirl cantaloupe in a blender until smooth. Stir in mint, then divide among 4 small bowls. Top each bowl with equal amounts of raspberries and blackberries. Mix yogurt and honey together, then dollop 1 tbsp. onto each serving of soup.

Nutritional Information
Amount per serving
Makes 4 servings
Calories: 118
Protein: 3.3g
Fat: 0.8g
Saturated fat: 0.1g
Carbohydrate: 27g
Fiber: 4.5g
Sodium: 21mg
Cholesterol: 0.0mg