Cool Summer-Berry Soup

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Cool Summer-Berry SoupRecipe
Becky Luigart-Stayner
4 servings


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2 cups fresh raspberries
2 cups halved fresh strawberries
1/2 cup cranberry-raspberry juice drink
1/2 cup dry white wine
1/4 cup sugar
1/8 teaspoon ground cinnamon
1 (8-ounce) carton strawberry low-fat yogurt
1 cup fresh blueberries
2 teaspoons sugar
2 teaspoons cranberry-raspberry juice drink


To prepare soup, place first 3 ingredients in a blender, and process until smooth. Strain the raspberry mixture through a sieve into a medium saucepan. Stir in wine, 1/4 cup sugar, and cinnamon. Bring to a boil over medium heat; cook 2 minutes. Remove from heat. Place in a large bowl; cover and chill 3 hours. Stir in yogurt.

To prepare the garnish, place blueberries and remaining ingredients in a blender; process until smooth. Strain blueberry mixture through a sieve.

Spoon 1 cup soup into each of 4 bowls. Drizzle each serving with 1 tablespoon garnish.

Created date

June 2000

Nutritional Information

Calories 208
Caloriesfromfat 6 %
Fat 1.4 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.4 g
Protein 3.6 g
Carbohydrate 48.4 g
Fiber 7 g
Cholesterol 2 mg
Iron 0.9 mg
Sodium 37 mg
Calcium 109 mg