Iced Blueberry-Peach Soup

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!

Yield: 5 servings ( Serving Size: servings )
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Ingredients

  • 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.

Preparation

  1. 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!
  2. Servings: 5

  3. Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g
June 2011

This recipe is a personal recipe added by CannedFoodFan and has not been tested or endorsed by MyRecipes.

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