Iced Blueberry-Peach Soup - Recipe

Recipe Index	New Recipes ~ everyday ~	Rated Recipes tested and reviewed	Popular Recipes fun!	Cooking Times & Temps for various meats and cuts	Unit Conversion cups, ounces, tbsp.	Diet & Health vitamins, minerals	Nutrition Facts

RECIPE COLLECTION

“ICED BLUEBERRY-PEACH SOUP” IS IN:

NEXT RECIPE: LEEK AND POTATO SOUP

ICED BLUEBERRY-PEACH SOUP

1 can (14 to 15 oz.) blueberries in light syrup*
1 can (14 to 15 oz.) peaches in light syrup
8 oz. plain, fat-free yogurt
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon cardamom
1/4 teaspoon ground cinnamon
1/3 cup sliced almonds or chopped hazelnuts, toasted**

* 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.

Combine blueberries, peaches, yogurt, juice and cinnamon in a blender or food processor. Whirl to blend ingredients. Serve immediately. Top with toasted almonds.

Tip: Chill canned blueberries, as well as canned peaches and juices, ahead so iced fruit soup is ready to serve, right from your blender or food processor!

Servings: 5

Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g

Submitted by: Canned Food Alliance

Related recipes

Related recipe search

“BLUEBERRY CRISP”
	“BLUEBERRY PEACH”	“FRESH PEACH CAKE”
	“FRESH PEACH”

New recipes

Top of page

—Recipe Index—

Appetizers · Beverages · Breads · Cakes · Candies · Casseroles · Cookies · Desserts · Eggs · Favorites · Fish · Fruits · Holidays · International (A-I) · International (J-Z) · Italian · Main Dishes · Meats · Mexican · Outdoor · Pastas · Pies · Potatoes · Poultry · Salads · Sauces · Soups · Vegetables

SUPPORT THIS RECIPE BY SHARING
	Print recipe:	Printer-friendly version
	Link to recipe:	Copy
	Email recipe to:	SendSend