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1 ¼ cups of fresh Blueberries |
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½ of buttermilk |
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½ cup plain non fat yogurt |
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10oz raspberries |
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½ cup vanilla non fat yogurt |
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Blend one cup of the blueberries in a blender until very smooth and then pour through a strainer to remove the skins. Add the buttermilk and plain yogurt together with the blueberries and mix well together – refrigerate until thoroughly chilled. |
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Empty the raspberries into a strainer and pulp through the strainer with a spoon. You want to be left only with the juice – so take care not to force the seeds or any skin through. Throughout the seeds. |
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Stir the vanilla yogurt together with the raspberries and refrigerate until thoroughly chilled. |
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To serve divide the blueberry mixture between two bowls and also divide the raspberry mixture into two adding each half to the side of the bowls. Then using the end of a knife, swirl the blueberry and raspberry mixtures into each other creating a pattern on the soup. |
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Garnish the soup with the remaining blueberries – eat. |
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| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
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