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Berry Patch Soup

Yield 11 servings (serving size: 1/2 cup soup and 1 tablespoon sour cream)
Blend refrigerated leftovers with frozen banana slices to make a smoothie.


  • 3 (16-ounce) packages frozen berry mix (strawberries, raspberries, blueberries, and blackberries),thawed
  • 1/2 cup honey
  • 3/4 cup fat-free half-and-half
  • 3 tablespoons Sauternes or other dessert white wine
  • 11 tablespoons reduced-fat sour cream

How to Make It

  1. Place one-third of berry mix in food processor or blender, and process until smooth. Strain pureed mixture through a sieve into a large bowl; discard pulp. Repeat procedure 2 times with remaining berry mix. Add honey, half-and-half, and wine to pureed mixture; stir well. Ladle soup into bowls. Dollop each with sour cream.

  2. NOTE: 1 (16-ounce) package each of frozen strawberries, raspberries, and blueberries can be substituted for 3 (16-ounce) packages of frozen berry mix.

Oxmoor House Healthy Eating Collection