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Chilled Blueberry Soup

This soup recipe is the perfect, antioxidant-rich summertime dessert

Soup recipes: Chilled Blueberry Soup

Maybe this recipe hasn’t been scientifically proven to improve your mood, but it is a dessert you can feel good about sharing with your family and friends. Why? Out of more than 40 fresh fruits and vegetables tested by researchers at the U.S. Department of Agriculture for levels of antioxidants (those coveted disease-fighting compounds) blueberries ranked #1. They’re also a good source of vitamin C and fiber.

Want to harvest your own blueberries? PickYourOwn.org lists farms and orchards in almost every state, as well as prime harvest times and picking tips. The best regions for blueberry-picking: Maine, Massachusetts, New Hampshire, Vermont, Connecticut, New Jersey, North Carolina, Georgia, northern Florida, southern Michigan, northern Minnesota, western Oregon, and Washington. The prime months for blueberries: June, July, and August. So start pickin’!

Ingredients

1 tablespoon cornstarch

2 cups very cold water

2½ cups fresh or frozen blueberries (save a few to use as a garnish)

2 tablespoons sugar

Juice and zest of one lime

1 cup unsweetened apple juice

½ cup nonfat vanilla yogurt

Preparation

1. Mix cornstarch with 1 cup of the cold water.

2. In a saucepan, combine blueberries, cornstarch mixture, remaining water, sugar, lime juice and zest, and apple juice.

3. Cook over low heat for about 12 minutes, stirring occasionally to prevent scorching.

4. Allow mixture to cool for 30 minutes.

5. Mix in a blender or food processor until smooth.

6. Chill well, at least one hour, then pour soup into bowls.

7. Swirl a dollop of yogurt into each bowl. Garnish with berries, and serve.

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