Iced Blueberry Soup

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Recipe for Iced blueberry Soup. Here is a light, diabetic friendly chilled summer soup featuring healthy blueberries, perfect for breakfast, lunch, or even a healthy dessert.

Ingredients

  • 5 cups blueberries, washed and dried
  • 2/3 cup water
  • 1/2 cup dry white wine
  • 1/4 cup caster sugar
  • 1/4 teaspoon allspice
  • pinch of nutmeg
  • 1/2 teaspoon fresh lemon juice
  • 1 1/4 cups low fat buttermilk

Directions

  1. Purée remaining berries, water and wine in a food processor or blender container. Strain purée through a fine mesh Strainer, into a large bowl. Stir sugar, cinnamon, nutmeg, lemon juice and buttermilk into blueberry purée.
  2. Refrigerate 4 to 5 hours for soup to blend flavors. Serve chilled, garnished with reserved fresh blueberries.
  3. Diabetic Exchanges 1 Starch 2 Fruit 1/2 Milk 1 Fat