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Iced Blueberry-Peach Soup
Refreshing meal option |
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1 can (14 to 15 ounces) blueberries in light syrup*
1 can (14 to 15 ounces) peaches in light syrup
8 ounces plain, fat-free yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cardamom
1/4 teaspoon ground cinnamon
1/3 cup sliced almonds or chopped hazelnuts, toasted**
Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.
** 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.
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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!
Servings: 5
Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g
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!
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Preparation Time: 10 |
Serves: 5 |
| Recipe Origin: United States |
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Submitted by: |
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Canned Food Alliance
United States |
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| This recipe has been viewed 2085 times. |
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