Blueberry Soup
Here is a sample recipe from our cookbook. Enjoy! For an uncooked version of this soup, simply use fresh berries and ground cinnamon instead of the cinnamon stick – add all of the ingredients to a blender (including yogurt), puree and dig in!
Serves 3 to 4
Ingredients:
4 cups fresh or frozen blueberries
1 cup water
5 tablespoons sugar
1/2 lemon, sliced
1 cinnamon stick
1/2 teaspoon vanilla extract
3 tablespoons lowfat vanilla yogurt
Directions:
Add all ingredients EXCEPT the yogurt to a large saucepan and heat over medium high until the sugar dissolves. Simmer for about 15 minutes thereafter. Remove lemon slices and cinnamon stick and puree half of the soup in blender or processor. Add pureed soup back to other ingredients and refrigerate until well chilled. Serve with one tablespoon yogurt on top.
Per Serving: 214 Calories; 2g Fat (6.4% calories from fat); 2g Protein; 53g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 15mg Sodium.
July 15, 2011
by Optimum WellnessComments
2 Responses to “ Blueberry Soup ”
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Would you have the recipe on file yet for Acorn Squash with Curried Apple Compote. It was in your Sep/Oct 2008 issue. I had the page but somehow it got torn and I do not have the entire recipe. Love your magazine and hope it is here for a long time yet. Thanks.
Here you go:
ACORN SQUASH WITH CURRIED APPLE COMPOTE
Serves 6
Apples and curry are a fantastic fall combo—and when you throw in acorn squash you have an easy entrée. Use Gala, Jonagold, Mutsu (also called Crispin), Northern Spy or any apple that’s billed as “good for baking” in this recipe.
2 tsp. unsalted butter
1 medium-size onion,
chopped (about 11/2 cups) 1 Tbs. curry powder 2 medium-size apples, peeled, cored and diced
(about 2 cups)
1/2 cup apple cider
1/3 cup currants or golden raisins
2 medium-size acorn squash,
seeded, each sliced into 6 1-inch-thick rings
1. Preheat oven to 350F. Coat 2 baking sheets with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion, and cook 10 minutes, or until tender, stirring often. Add curry powder, and cook 1 minute. Stir in apples, cider and currants, and cook 6 minutes more, or until liquid has evaporated, stirring occasionally. Season with salt and pepper. 2. Arrange squash in single layer on prepared baking sheets. Season with salt and pepper. Scoop apple filling into center of rings, mounding slightly. Cover with foil. Bake 40 minutes, or until squash is tender when pierced with skewer. Transfer squash rings to plates using spatula. Serve warm.
PER SERVING: 142 CAL; 2G PROT; 1.5G TOTAL FAT (1G SAT. FAT); 33G CARB; 3MG CHOL; 106MG SOD; 4G FIBER; 17G SUGARS