Serve this delicious cold
fruit soup at your next luncheon or summer gathering. (It's low
in fat and calories, so go ahead and ask for seconds!)
Blueberry
Orange Soup
- 2 cups blueberries, fresh
or frozen
3 cups orange juice
2 tablespoons light brown sugar
1/8 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon grated orange peel
Buttermilk or plain yogurt
- In a saucepan bring blueberries,
orange juice, brown sugar and cinnamon to a boil; stir to combine.
Dissolve cornstarch with water; gradually stir into blueberry
mixture. Cook and stir until clear and lightly thickened. Add
the orange peel. Pour into a bowl; refrigerate overnight. Serve
with buttermilk swirled in or top with a dollop of yogurt. Garnish
with blueberries and mint, if desired.
Makes 4 servings.
Nutritional Information
Per Serving (1/4 of recipe): Per serving: 132 calories, 2 grams
protein, 31 grams carbohydrates, 0 grams fat (1 gram saturated
fat).
Recipe provided courtesy
of www.blueberrycouncil.org; through ARAcontent.
