Simple - prep didn't even take 15 minutes. Very tasty and flavorful. I added just a dollop of whipped cream to finish it off nicely. It would be helpful to know what the serving portion is, rather than simply that it serves five. Dividing the amount we have by five would be too much for this recipe - I would serve more like ten, using it as an appetizer rather than as a main event.
Iced Blueberry-Peach Soup
- 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.
- 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
This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.
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