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Blueberry Orange Soup

No recipe image available.Serve this delicious cold fruit soup at your next luncheon or summer gathering. (It's low in fat and calories, so go ahead and have seconds!)

Recipe Ingredients:

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

Cooking Directions:

  1. In a saucepan bring blueberries, orange juice, brown sugar and cinnamon to a boil; stir to combine.
  2. Dissolve cornstarch with water; gradually stir into blueberry mixture. Cook and stir until clear and lightly thickened.
  3. Add the orange peel. Pour into a bowl; refrigerate overnight.
  4. 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.