Serve this sweet berry recipe for any meal: with nuts and granola for breakfast, with a grilled turkey sandwich for lunch, as an appetizer for dinner, or for a classy dessert. Although each 1-cup serving of the chilled soup contains 3 carbohydrate servings, the servings are jam-packed with antioxidant vitamins. One serving also provides 200 calories, 45 grams carbohydrate, 4 grams protein and 1 gram fat.
Prep Time: 3 hours, 20 minutes
Cook Time: 10 minutes
Total Time: 3 hours, 30 minutes
Yield: Four 1-cup servings
Ingredients:
- 2 cups fresh raspberries
- 2 cups halved fresh strawberries
- 1/2 cup blueberry-pomegranate juice drink
- 1/2 cup dry white wine
- 1/4 cup sugar
- 1/8 teaspoon ground cinnamon
- 6 ounces low-fat berry yogurt
- Garnish:
- 1 cup fresh blueberries
- 2 teaspoons sugar
- 2 teaspoons blueberry pomegranate juice drink
Preparation:
- Place berries and juice in a blender, and process until smooth. Strain the thick mixture through a sieve into a medium saucepan.
- Cook berry mixture, wine, sugar, and cinnamon over medium heat, stirring frequently. Bring to a boil and cook 2 minutes. Remove from heat, place in a large bowl, cover and chill for 3 hours. Stir in yogurt.
- While soup is chilling, place garnish ingredients in a blender and process until smooth. Strain mixture through a sieve.
- Ladle 1 cup of soup into each of 4 bowls. Drizzle with 1 tablespoon garnish each.
