Blueberry Soup Recipe

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Blueberry Soup
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Ingredients:

Directions:

  1. Blend one cup berries in blender until very smooth then pour through strainer to remove skins.
  2. Add buttermilk and plain yogurt together with blueberries and mix well together.
  3. Refrigerate until thoroughly chilled.
  4. Empty raspberries into a strainer and pulp through strainer with a spoon and throw out seeds.
  5. Stir vanilla yogurt together with raspberries and refrigerate until thoroughly chilled.
  6. To serve divide blueberry mixture between two bowls and also divide raspberry mixture in two.
  7. Add each half to side of bowls then use a knife to swirl mixtures into each other creating pattern.
  8. Garnish soup with remaining blueberries then serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 259.01 Kcal (1084 kJ)
Calories from fat 65.27 Kcal
% Daily Value*
Total Fat 7.25g 11%
Cholesterol 15.42mg 5%
Sodium 126.15mg 5%
Potassium 538.85mg 11%
Total Carbs 44.73g 15%
Sugars 29.69g 119%
Dietary Fiber 11.77g 47%
Protein 7.46g 15%
Vitamin C 47.1mg 78%
Iron 1.4mg 8%
Calcium 237mg 24%
Amount Per 100 g
Calories 65.95 Kcal (276 kJ)
Calories from fat 16.62 Kcal
% Daily Value*
Total Fat 1.85g 11%
Cholesterol 3.93mg 5%
Sodium 32.12mg 5%
Potassium 137.2mg 11%
Total Carbs 11.39g 15%
Sugars 7.56g 119%
Dietary Fiber 3g 47%
Protein 1.9g 15%
Vitamin C 12mg 78%
Iron 0.4mg 8%
Calcium 60.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • good source of fiber

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