ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cool Summer-Berry Soup

Becky Luigart-Stayner
Yield 4 servings

Ingredients

  • Soup:
  • 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
  • Garnish:
  • 1 cup fresh blueberries
  • 2 teaspoons sugar
  • 2 teaspoons cranberry-raspberry juice drink

Nutrition 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

How to Make It

  1. 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.

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

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