A few Healthy summer recipes.

Here are a few "healthy" recipes that I received by email.

Sounds so so so good to me!

Summer Fruit Soup

Who says soup has to be for lunch or dinner? This delicious breakfast version is like a smoothie and a fruit cup in one. The soup tastes best fresh, so prepare the fruit ahead of time and chill overnight.

SERVES 6

Ingredient List
3 cups nonfat vanilla yogurt
1 small ripe cantaloupe, cubed and chilled (about 3 cups)
3 apricots, pitted, chopped and chilled
1 Tbs. honey or maple syrup
1 tsp. vanilla extract
2 cups cubed watermelon, chilled
2 peaches or nectarines, pitted, sliced and chilled
1/2 pint blueberries, chilled
1/2 pint blackberries or raspberries, chilled
grated nutmeg, for garnish

Directions
1. Place yogurt, cantaloupe, apricots, honey and vanilla in blender, and pur????e until smooth.
2. Pour into individual soup bowls. Top with remaining fruit and nutmeg. Serve immediately.

Nutritional Information
Per SERVING: Calories: 213, Protein: 8g, Total fat: 1g, Carbs: 45g, Cholesterol: 2mg, Sodium: 97mg, Fiber: 3g, Sugars: 39g



Soft Tacos with Southwestern Vegetables

These meatless soft tacos are stuffed with sauteed vegetables and topped with salsa. To make it a meal, serve with Spanish rice, a tossed green salad and fruit.

SERVES 4
Ingredients
1 tablespoon olive oil
1 medium red onion, chopped
1 cup diced yellow summer squash
1 cup diced green zucchini
3 large garlic cloves, minced
4 medium tomatoes, seeded and chopped
1 jalapeno chili, seeded and chopped
1 cup fresh corn kernels (cut from about 2 ears of corn) or 1 cup frozen corn
1 cup canned pinto or black beans, rinsed and drained
1/2 cup chopped fresh cilantro
8 corn tortillas
1/2 cup salsa

Directions
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook until soft. Add the summer squash and zucchini, and continue cooking until tender, about 5 minutes. Stir in the garlic, tomatoes, jalapeno, corn kernels and beans. Cook until the vegetables are tender-crisp, about 5 minutes. Add the cilantro and remove from the heat.
Heat a dry, large frying pan (without a nonstick surface) over medium heat. Add 1 tortilla to the hot pan and heat until softened, about 20 seconds per side. Repeat with the remaining tortillas.
To serve, divide the tortillas among individual plates. Spread an equal amount of the vegetable mixture on each tortilla. Top each with 2 tablespoons of the salsa. Serve immediately.

Nutritional Analysis
(per serving)
Serving size: 2 tacos
Calories 295,Cholesterol 0 mg, Protein 10 g, Sodium 221 mg, Carbohydrate 55 g, Fiber 10 g,Total fat 6 g, Potassium 856 mg, Saturated fat 1 g, Calcium 162 mg
Monounsaturated fat 3 g

Source: Mayo Clinic