Guest guest Posted October 23, 2001 Report Share Posted October 23, 2001 * Exported from MasterCook * Blueberry Soup Recipe By :Lucy Saunders Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup frozen unsweetened pineapple juice concentrate 1/2 cup water 1 teaspoon fresh lemon juice 3 cups fresh blueberries -- washed Combine the juice concentrate, water, and lemon juice in a blender. Add 2 cups of the blueberries and blend until smooth. Combine puree with remaining blueberries and mix well. Chill and serve cold. Source: " Seasonal Soups " Copyright: " 1991 by Lucy Saunders, Inc. " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; trace Fat (5.4% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 1 Fruit. NOTES : The Canyon Ranch Spa in the Berkshires serves small portions of this refreshing fruit soup at midday. With only 75 calories per 3/4 cup serving, it makes a great low-cal snack or breakfast soup. Nutr. Assoc. : 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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