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Home > Recipes > 30-Minutes or Less > Chilled Berry Soup (Cooking for 2)

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Chilled Berry Soup (Cooking for 2)

Chilled Berry Soup (Cooking for 2)
Recipe Tip
C the Strawberries
Berries, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rich foods keeps gums and blood vessels healthy.
Special Touch
Just for fun, serve this soup with "cake croutons." In 10-inch nonstick skillet, melt 1 tablespoon butter or trans-fat free margarine over medium-high heat; add 1 cup 3/4-inch cubes angel food cake. Cook, stirring constantly, until light brown and toasted.

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Based on 3 ratings

Soymilk and organic berries make a refreshing, creamy dessert soup. From eatbetteramerica.
Prep Time:5 min
Start to Finish:5 min
makes:3 servings (3/4 cup each)
1cup vanilla soymilk
2cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3cup orange juice
2tablespoons sugar
Sliced fresh strawberries, if desired
Fresh mint sprigs, if desired
1.In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
2.Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.
High Altitude (3500-6500 ft): No change.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 60mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 22g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 170%; Calcium 15%; Iron 6% Exchanges: 1 1/2 Other Carbohydrate; 1/2 Skim Milk; 0 Vegetable Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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Chilled Berry Soup
Well I used mixed berries instead of just strawberries and it was really good! But I ended up haveing to add a lot more milk and oj for it to be a decent consistancy. I loved this though...I plan on trying it will a bunch of different types of frozen fruits in the future and a differnt type of juice too!
Posted at 9:52 AM on May 7 2010 by KraftinUptown
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