Cool Blueberry Soup


2 cups fresh blueberries

1 cup white grape juice

2 ½ Tablespoons sugar

1 cinnamon stick

Pinch of salt

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1 cup fat free half-and-half

Low fat vanilla or plain yogurt


Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool. Add zest and juice to blueberry mixture. Process blueberry mixture in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.

Stir in half-and-half just before serving. Serve in stemmed glasses. Garnish with dollop of yogurt

Yield: About 5 (2/3 cup) servings.
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