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Cold Blueberry Soup Recipe
|Frozen blueberries||3 Cup (48 tbs), unsweetened (Frozen, Fresh)|
|Pineapple juice||1 Cup (16 tbs), unsweetened|
|Lemon juice||1 Teaspoon (Fresh)|
|Vanilla extract||1⁄2 Teaspoon|
|Low fat plain yogurt||4 Teaspoon|
Calories 229 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.15 g0.73%
Trans Fat 0 g
Cholesterol 0.6 mg
Sodium 12 mg0.5%
Total Carbohydrates 55 g18.2%
Dietary Fiber 12.2 g48.7%
Sugars 38.8 g
Protein 4 g7.6%
Vitamin A 5.7% Vitamin C 105.6%
Calcium 10.4% Iron 12.8%
*Based on a 2000 Calorie diet
1) In a blender container, put in about 2 cups of the blueberries, the pineapple and lemon juices and the vanilla extract and blend the mixture to a smooth mix.
2) Pour the mixture equally into 4 chilled bowls, with ice and set in to keep the soup very cold.
3) Into each bowl, stir in the remaining blueberries equally.
4) With a teaspoon of yogurt, garnish each bowl before serving.