Zoners couldn’t stop singing the praises of the strawberry soup served on the Cruise to Bermuda in July. Dave Scheck experimented to come up with the recipe.
One four-block meal
2 cups fresh or frozen strawberries
2 scoops Zone Protein Powder (14g)
¼ cup 2 percent milk
1 cup plain low-fat yogurt
1 teaspoon Agave nectar
¼ teaspoon vanilla
1 1/3 teaspoons almond oil
Mint and strawberry for garnish
In a food processor add strawberries, pulse to chop finely. In a bowl combine protein powder with milk; blend. Add yogurt, Agave, vanilla, cinnamon, and almond oil. Add yogurt mixture to strawberries and pulse until smooth or until desired consistency. To serve garnish with mint and strawberry.