| |
| |
| ½ Pound Bag |
|
Frozen, unsweetened raspberries* |
|
| ½ Pound Bag |
|
Frozen, unsweetened strawberries |
|
| 3 Tbs |
|
Splenda |
|
| 1 |
|
Lemon, cut into wedges, divided |
|
| 1 Tbs |
|
Ground cinnamon |
|
| |
| ¼ tsp |
|
Salt |
|
| ½ tsp |
|
Vanilla extract |
|
| ¼ Cup |
|
Skim milk |
|
|
|
Lowfat vanilla yogurt to garnish |
|
|
|
|
| |
| Combine the berries, splenda, 2 lemon wedges, cinnamon, salt, vanilla, and milk in a large saucepan. Bring to a boil. Stir until sugar dissolves and then reduce heat to a simmer. Simmer for 15 minutes or until berries are soft. Remove lemon wedges. |
| Puree the berry broth, in batches, in a blender or food processor. Transfer blended soup to a large bowl and refrigerate until thoroughly chilled.** Divide the soup into four small bowls and garnish each one with a lemon wedge and a dollop of yogurt. Enjoy! |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
94.35 |
|
| Calories From Fat (5%) |
|
4.71 |
|
| Calories From Protein (11%) |
|
10.26 |
|
| Calories From Carbs (83%) |
|
78.12 |
|
| Calories From Alcohol (1%) |
|
1.26 |
|
| |
|
% Daily Value |
| Total Fat 0.55g |
|
1% |
|
| Saturated Fat 0.28g |
|
1% |
|
| Monounsaturated Fat 0.13g |
|
|
|
| Polyunsaturated Fat 0.07g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 1.84mg |
|
1% |
|
| Sodium 173.69mg |
|
7% |
|
| Potassium 211.51mg |
|
6% |
|
| Carbohydrates 21.33g |
|
7% |
|
| Dietary Fiber 3.29g |
|
13% |
|
| Sugar 14.80g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 18.04g |
|
|
|
| Protein 2.55g |
|
5% |
|
| Vitamin A 89.22IU |
|
2% |
|
| Vitamin C 27.99mg |
|
47% |
|
| Calcium 104.56mg |
|
10% |
|
| Iron 1.18mg |
|
7% |
|
| Vitamin E 0.40IU |
|
4% |
|
| Vitamin D 6.35IU |
|
2% |
|
| Thiamin 0.04mg |
|
3% |
|
| Riboflavin 0.12mg |
|
7% |
|
| Niacin 0.33mg |
|
2% |
|
| Vitamin B6 0.05mg |
|
3% |
|
| Folate 21.80µg |
|
5% |
|
| Vitamin B12 0.24µg |
|
4% |
|
| Pantothenic Acid 0.33mg |
|
3% |
|
| Phosphorus 69.41mg |
|
7% |
|
| Magnesium 17.00mg |
|
4% |
|
| Zinc 0.47mg |
|
3% |
|
| Copper 0.07mg |
|
3% |
|
| Manganese 0.62mg |
|
31% |
|
| Selenium 2.36µg |
|
3% |
|
| Alcohol 0.18g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 109.66g |
|
|
|
|
|
| |
| Cooking Tips |
| *Frozen, unsweetened blueberries work well too. |
| **You can make this two days ahead. |
| | |
|
|
