ICED BLUEBERRY-PEACH SOUP

ICED BLUEBERRY-PEACH SOUP image

Yield 5 people

Number Of Ingredients 9

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1 can (14 to 15 ounces) blueberries in light syrup*
1 can (14 to 15 ounces) peaches in light syrup
8 ounces 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.

Steps:

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