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Add a photoServings: 4
Ingredients
- 3 c. blueberries
- 4 c. water
- 1 pch salt
- 1 Tbsp. sugar
- 1 1/2 c. lowfat sour cream
- 3 Tbsp. flour
- 1/8 tsp cinnamon
Directions
- Boil 2 c. of blueberries in the water. Stir in salt, cinnamon, and sugar. Remove from heat.
- Whip flour into the lowfat sour cream, then whip both into the warm liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir till thickened.
- Remove from heat, stir in another 1/2 c. of blueberries, and refrigeratein refrigerator.
- When ready to serve, stir in the remaining 1/2 c. of blueberries and ladle into bowls.
- Serve cool to 4 to 6 as a first course.
- Comments: Marvelous, rich, and on the tart side, this soup is truly refreshing - a great first course for light luncheons, picnics, or possibly for an aromatic alfresco dinner of grilled meats in the summertime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 437g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 153 | 59% |
| Total Fat 17.42g | 22% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 118mg | 5% |
| Potassium 210mg | 6% |
| Total Carbs 25.45g | 7% |
| Dietary Fiber 2.7g | 9% |
| Sugars 16.69g | 11% |
| Protein 3.17g | 5% |
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