Blueberry Soup

COLD

4cups fresh or frozen blueberries, thawed

1⁄4 cup lemon juice

1⁄2 cup sugar

2tablespoons cornstarch

1⁄8 teaspoon nutmeg

1cup cranberry juice cocktail

3⁄4 cup dry white wine

or unsweetened apple juice

1⁄2 teaspoon vanilla

1⁄4 cup nonfat vanilla yogurt

Place 3 cups blueberries and lemon juice in saucepan. Bring to boil. Lower heat and simmer until berries begin to pop, about 2 minutes. Cool 5 minutes.

Pour blueberry mixture into blender jar. Blend at CHOP until mixture is finely chopped, about 20 to 25 seconds.

Combine sugar, cornstarch, and nutmeg in saucepan. Stir in cranberry juice cocktail and wine. Pour blueberry mixture through strainer into saucepan, rubbing with back of spoon. Discard seeds and skin. Bring to boil. Reduce heat to simmer and cook until mixture thickens and becomes clear, about 2 minutes. Stir in vanilla.

Refrigerate until cooled, about 1 hour. Stir in remaining blueberries. Refrigerate until well chilled, about 4 to 5 hours. Top each serving with yogurt.

Yield: 4 (1 cup) servings.

Per serving: About 270 cal, 2 g pro, 61 g car, 1 g fat, 0 mg chol, 21 mg sod.

SOUPS

Avocado Lime Soup

1can (141⁄2 oz.) reduced-sodium chicken broth, chilled

1⁄2 cup nonfat plain yogurt

1⁄4 cup lime juice

1medium ripe avocado, peeled, seeded and quartered

1teaspoon dried dill weed

1⁄4 teaspoon black pepper

Place ingredients in blender jar. Cover and blend at MIX until smooth, about 45 seconds to 1 minute. Refrigerate until well chilled, about 2 to 3 hours.

Yield: 4 (1 cup) servings.

Per serving: About 110 cal, 4 g pro, 7 g car, 8 g fat, 1 mg chol, 47 mg sod.

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KitchenAid 5 Speed Professional Blender manual Blueberry Soup, Avocado Lime Soup, Cold, Soups
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5 Speed Professional Blender specifications

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