A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer meal.
IngredientsNumber of servings: 8
- 4-1/2 cups fresh or frozen blueberries, thawed, divided
- 1 cup unsweetened apple juice
- 1 cup orange juice
- 1/4 cup honey
- 2 tsp. minced fresh gingerroot
- 1 tsp. grated orange peel
- 1/4 tsp. ground cinnamon
- 1/8 tsp. ground nutmeg
- 2 cups (16 oz.) plain yogurt
- Fresh mint leaves
- 1
In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.
- 2
In a blender or food processor, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.
- Calories: 145
- Fat: 2 g
- Saturated Fat: 1 g
- Cholesterol: 8 mg
- Sodium: 30 mg
- Carbs: 30 g
- Protein: 3 g
- Fiber: 2 g
