Summer Strawberry Soup

4 cups whole strawberries, hulled

1 cup orange juice

1/4 cup light sour cream

 2 teaspoons Splenda^©

1/4 cup fresh mint leaves

2 teaspoons balsamic vinegar

Using a food processor, puree the strawberries and mint.  Process until smooth.  Pour the mixture into a large bowl.  Using a wire whisk, mix in the orange juice, sour cream, Splenda^© and balsamic vinegar.

Cover and refrigerate for at least 1 hour, or until well chilled.

Makes 4  1/cup servings

Per serving:  78 calories; 2 g protein; 3 g fat; 18 g carbohydrate;  2 mg sodium; 5 mg cholesterol.