|Roasted Pepper and Tomato Soup
Serves 8 / This flavorful, nutrient-dense soup excels in the summer months but works fine any time of year if made with organic peppers and tomatoes. Just be sure to choose the ripest, brightest veggies to get the most antioxidant punch. TIP: To save time, this can be made ahead and reheated before the party.
2 tablespoons nonfat plain yogurt
1. Blend yogurt and cottage cheese in a food processor until smooth. Reserve.
PER SERVING: 54 cal, 31% fat cal, 2g fat, 0g sat fat, 0mg chol, 2g protein, 8g carb, 2g fiber, 23mg sodium