19
1 can (141⁄2oz.)
reduced-sodium
chicken broth, chilled
1⁄2cup nonfat plain
yogurt
1⁄4cup lime juice
1 medium ripe
avocado, peeled,
seeded and
quartered
1 teaspoon dried dill
weed
1⁄4teaspoon 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.
Avocado Lime Soup 4cups fresh or frozen
blueberries, thawed
1⁄4cup lemon juice
1⁄2cup sugar
2tablespoons
cornstarch
1⁄8teaspoon nutmeg
1cup cranberry juice
cocktail
3⁄4cup dry white wine
or unsweetened
apple juice
1⁄2teaspoon vanilla
1⁄4cup 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.
Blueberry SoupCOLD SOUPS