Iced Blueberry-Peach Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you're in need of a cool summer treat, or simply looking for a refreshing meal option, you've found the perfect recipe: Ice Blueberry-Peach Soup. This light and refreshing fruity soup is easy to make and even easier to eat! Ingredients:
1 (14 -15 ounce) can blueberries, in light syrup |
1 (14 -15 ounce) can peaches in light syrup |
8 ounces plain fat-free yogurt |
2 tablespoons fresh lemon juice |
1/4 teaspoon cardamom |
1/4 teaspoon ground cinnamon |
1/3 cup sliced almonds or 1/3 cup chopped hazelnuts, toasted |
Directions:
1. Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.
2. ** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned.
3. Preparation:
4. Combine blueberries, peaches, yogurt, juice and cinnamon in a blender or food processor. Whirl to blend ingredients. Serve immediately. Top with toasted almonds. Tip: Chill canned blueberries, as well as canned peaches and juices, ahead so iced fruit soup is ready to serve, right from your blender or food processor!
5. Servings: 5.
6. Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g.
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