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Ingredients
- 1 1/4 c. fresh blueberries
- 1 x (10-oz) package unsweetened, frzn raspberries, thawed
- 1/2 c. buttermilk
- 1/2 c. plain nonfat yogurt
- 1/2 c. vanilla nonfat yogurt
Directions
- Place 1 c. blueberries in blender or possibly food processor and process till very smooth. Pour through a strainer to remove skins. To strained blueberries, add in buttermilk and plain yogurt, stirring to mix well. Chill till thoroughly chilled.
- Place raspberries in a strainer. With the back of a spoon, press berries to remove juices and pulp. Throw away seeds. Stir 1/2 c. vanilla yogurt into raspberries. Chill till thoroughly chilled.
- To serve the soup, pour blueberry and raspberry mixtures simultaneously into serving bowls from opposite sides of the bowl.
- With the tip of a knife, swirl the blueberry and raspberry together.
- Garnish with the remaining 1/4 c. blueberries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 808g | |
| Calories 815 | |
| Calories from Fat 54 | 7% |
| Total Fat 6.16g | 8% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 199mg | 8% |
| Potassium 987mg | 28% |
| Total Carbs 124.36g | 33% |
| Dietary Fiber 16.7g | 56% |
| Sugars 103.93g | 69% |
| Protein 11.65g | 19% |
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