BERRY FRUIT SOUP
photo credit: Gary Paulson via flickr creative commons
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
Cooking Tips:
*Frozen, unsweetened blueberries work well too.
**You can make this two days ahead.
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