From the kitchen of
Artist's Inn and Gallery
Terre Hill, PA

Ingredients Lancaster County produces some wonderful berries - and the strawberries are some of the sweetest IÕve ever tasted. Of course, once they start ripening, they donÕt last long. This is a nice soup to serve for breakfast in small cups from the glass luncheon sets from the 50Õs. I arrange slices of cantaloupe or honeydew in threes and fan some strawberries beside them for color. Mint and nasturtiums round out the plate. 2 cups fresh strawberries, cleaned 1 1/2 cups water 1/2 cup sugar 3 tablespoons fresh squeezed orange juice 2 cups low-fat buttermilk Yogurt or sour cream Orange mint for garnish Directions Combine berries, water, sugar and juice in medium saucepan. Boil, then reduce heat to simmer for about 20 minutes. Cool. Pour into blender and blend until smooth. Stir in buttermilk. Chill. I often make this the night before to give the flavors a chance to develop. When serving squeeze small dots of yogurt or sour cream along one side of the cup. Drag a toothpick through the center to create hearts. Serves 7 to 8. Enjoy!   Submitted by Jan and Bruce Garrabrandt on 7/27/00.

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