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blueberry-soup recipe

Date: Thu, 03 Aug 95 11:00:47 EST
 From: "Margaret Baechler" (mbaechle@wfcsmtp.ie3.lehman.com)
 Chilled Blueberry Soup
 1 tablespoon cornstarch
 2 cups cold water, divided
 2 1/2 cups fresh blueberries, cleaned
 3 tablespoons sugar
 1 1/2 cups Marsala wine
 1/2 cup nonfat sour cream or yogurt
 Mix cornstarch with 1/4 cup of the cold water.  In a saucepan combine 
 blueberries, cornstarch, remaining water, sugar, and wine. Cook over low 
 heat until blueberries are soft, about 15 minutes.  Mix in blender or food 
 processor until berries are smooth.  Chill well in refrigerator.  Before 
 serving, stir in sour cream or yogurt; ladle into chilled bowls.  Can be a 
 unique summer appetizer or a low-fat desert.  Makes 6-8 servings.  From the 
 State of Maine Blueberry Festival, Union, ME.  
 kwlacto lacto