Chilled Summer Berry Bisque

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness. It makes an attractive and healthy first course for a summer meal

Number of servings: 8


4-1/2 cups fresh or frozen blueberries, thawed, divided
1 cup unsweetened apple juice
1 cup orange juice
1/4 cup honey
2 tsp. minced fresh gingerroot
1 tsp. grated orange peel
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
2 cups (16 oz.) plain yogurt
Fresh mint leaves

How to make it

1. In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg. Bring to a boil, stirring occasionally. Cool slightly.

2. In a blender or food processor, process blueberry mixture and yogurt in batches until smooth. Refrigerate until chilled. Just before serving, garnish with mint and remaining blueberries.


Nutritional Information(per serving)
Calories: 145 | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 8 mg | Sodium: 30 mg | Carbs: 30 g | Protein: 3 g | Fiber: 2 g

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Weekend recipe

Apple pie

Great for Dinner
party desserts

Time 2 hours

Serves 6


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