Summer Fruit Soup

(SERVES 4)

• 450 g/1 mixed strawberries and raspberries
• Artificial sweetener granules
• 900 ml/ 1 ½ pts/ 3 3/2 cups skimmed milk

Cut of the strawberries into four slices lengthways and reserve for garnish. Put the remaining fruit in a saucepan and heat gently, stirring until the juices run. Turn up the heat slightly, cover and strew until soft. Stir in the sweetener to taste. Pass the fruit through a sieve (strainer) to remove the seeds. Meanwhile, bring the milk slowly to the boil, then allow to cool. Gradually stir into the fruit and chill until ready to serve . Ladle into cold bowls and float a slice of strawberry on each.