Berry Fruit Soup

  • 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
  1. Combine the berries, splenda, 2 lemon wedges, cinnamon, salt, vanilla, and milk in a large saucepan.
  2. Bring to a boil.
  3. Stir until sugar dissolves and then reduce heat to a simmer.
  4. Simmer for 15 minutes or until berries are soft.
  5. Remove lemon wedges.
  6. Puree the berry broth, in batches, in a blender or food processor.
  7. Transfer blended soup to a large bowl and refrigerate until thoroughly chilled.
  8. Divide the soup into four small bowls and garnish each one with a lemon wedge and a dollop of yogurt. Enjoy!

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Servings: 4

Cooking Tips:
*Frozen, unsweetened blueberries work well too.
**You can make this two days ahead.

Nutrition Information

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

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