Chilled Blueberry Soup
Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 2 cupsfresh blueberries
- 1 cup100% apple juice
- 1½ cupsplain low-fat yogurt
- 4.9 mlcinnamon
- fresh mint leaves (optional)
How to cook it
- Rinse the fresh blueberries under cold tap water, then set a small handful aside to use later as a garnish.
- Add the remaining blueberries, the 100% apple juice, the plain low-fat yogurt, and the cinnamon to a blender or food processor.
- Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and uniform in color.
- Divide the soup evenly among 4 bowls and top each serving with the reserved blueberries and fresh mint leaves, if using.
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