Blueberry Orange Soup
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!)
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.