Looking for something different
to serve for dessert? Try this soup. It is very impressive and
quite easy.
Blueberry-Mango
Soup
- 6 cups blueberries (fresh
or frozen)
- 2 cups diced mango
- 1/2 cup granulated sugar
- 2 tablespoons lime juice
- 1 teaspoon ground cardamom
or cinnamon
- 1 cup apple juice
- In a saucepan, combine
blueberries, diced mango, sugar, lime juice and cardamom. Over
medium-high heat, bring mixture to a boil; cook and stir until
sugar dissolves, about 7 minutes.
- Transfer to a blender
and purée until completely smooth. Stir in apple juice
and chill in refrigerator until serving. Serve in martini or
margarita glasses.
Makes 6 to 8 servings.
Recipe provided courtesy
of Cheryl Tallman and Joan Ahlers, founders of Fresh Baby (www.FreshBaby.com).
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