Serves 3 to 4
-4 cups frozen blueberries
-1 cup water
-5 tablespoons sugar
-1/2 lemon, sliced
-1 cinnamon stick
-1/2 teaspoon vanilla extract
-3 tablespoons lowfat vanilla yogurt
Add all ingredients EXCEPT the yogurt to a large saucepan and heat over medium high until the sugar dissolves. Simmer for about 15 minutes thereafter. Remove lemon slices and cinnamon stick and puree half of the soup in blender or processor. Add pureed soup back to other ingredients and refrigerate until well chilled. Serve with one tablespoon yogurt on top.
Per Serving: 214 Calories; 2g Fat (6.4% calories from fat); 2g Protein; 53g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 15mg Sodium.
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