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Blueberry Raspberry Swirl Soup

Ingredients


1 - 1 ¼ cup fresh blueberries, divided

2 - ½ cup buttermilk

3 - ½ cup plain yogurt

4 - 10 oz pkg. unsweetened frozen raspberries, thawed

5 - ½ cup vanilla-flavored yogurt


Instructions


1 - Puree 1 cup blueberries in a blender or food processor. Strain to remove skins. Place strained berries in a bowl; stir in buttermilk and plain yogurt. Chill well.


2 - Strain raspberries to remove seeds; discard seeds. Place strained raspberries in a bowl; stir in vanilla-flavored yogurt. Chill well.


3 - When serving, spoon equal amounts of blueberry mixture into 2 bowls. Spoon equal amounts of raspberry mixture into both bowls, placing mixture to one side of the blueberry mixture. Using tip of a knife, swirl mixtures.


4 - Garnish with remaining blueberries. Serve or refrigerate.