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| Description: | If you're in need of a cool summer treat, or simply looking for a refreshing meal option, you've found the perfect recipe: Ice Blueberry-Peach Soup. This light and refreshing fruity "soup" is easy to make and even easier to eat! | |
| Time: | 15 min (15 min to prepare, 0 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | ||
| Number of Servings: | 5 | |
| Ingredients: | ||
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1 can (14 to 15 ounces) blueberries in light syrup* 1 can (14 to 15 ounces) peaches in light syrup 8 ounces plain, fat-free yogurt 2 tablespoon freshly squeezed lemon juice 1/4 teaspoon cardamom 1/4 teaspoon ground cinnamon 1/3 cup sliced almonds or chopped hazelnuts, toasted** |
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| Directions: | ||
| Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences. ** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned. |
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| Notes: | ||
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