Cold Blueberry "soup"

Recipe by withaneff
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pint approx. 12 oz blueberries
  • 1
    cup nonfat yogurt (plain or vanilla, I use plain to keep it lower in sugar)
  • 1
    cup orange juice (or orange juice blend, such as orange-mango)
  • 12
    tablespoon vanilla (if using plain yogurt)
  • 2
    teaspoons ginger
  • 12
    teaspoon nutmeg
Advertisement

DIRECTIONS

  • Cut honeydew into small chunks that your blender or food processor can handle.
  • Place all ingredients in a blender or food processor (or use an immersion blender) and puree until the only solids that remain are blueberry skins.
  • Strain mixture using a mesh strainer or similar device. I generally strain the entire batch twice to get rid of the majority of the blueberry skin pieces.
  • Refrigerate for at least one hour before serving; I like to chill it overnight.
  • Serve "plain" as is, with a dollop of yogurt or sour cream, and/or garnish with a few whole blueberries.
  • Enjoy!
Advertisement