Yogurt Blueberry Soup Recipes
QUICK CHILLED BLUEBERRY SOUP
When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.
Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
SWEET BLUEBERRY SOUP WITH YOGURT
Steps:
- Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
- Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 32 grams
BLUEBERRY SOUP
The yogurt gives the soup its creamy texture, and the cinnamon gives it a wonderful aroma. Substituting fresh blueberries when they are in season makes this even better, though frozen work just fine.
Provided by SJG3483
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients in a food processor except blueberries.
- Fold in blueberries.
- Serve chilled.
BLUEBERRY YOGURT PARFAIT
The beneficial phytonutrients in blueberries are anthocyanins, a type found in other fruits and vegetables with red, blue and purple pigments. Scientists use a test called the O.R.A.C. (short for oxygen radical absorbance capacity) to rate the antioxidant capacity in foods, and by this measure blueberries always come out on top. So if red wine is off limits and beets just aren't your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie - or try any of this week's recipes. This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.
Provided by Martha Rose Shulman
Categories easy, sauces and gravies, dessert
Time 1h20m
Yield Serves four
Number Of Ingredients 6
Steps:
- Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.
- Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 5 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 48 milligrams, Sugar 26 grams
BLUEBERRY SOUP
Categories Sauce Soup/Stew Berry Dairy Dessert Low Fat Low Sodium Wheat/Gluten-Free Blueberry Chill Healthy Bon Appétit
Yield 2 GENEROUS Servings
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
YOGURT BLUEBERRY "SOUP"
Make and share this Yogurt Blueberry "soup" recipe from Food.com.
Provided by yogiclarebear
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place blueberries in a microwave safe bowl and defrost until thawed and warm.
- Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!
CHILLED BLUEBERRY SOUP
Steps:
- 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
- 2. Add the berries and cook 1 minute more.
- 3. Remove from heat and let cool completely.
- 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.
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CHILLED BLUEBERRY SOUP RECIPE | MYRECIPES
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5/5 (4)Total Time 15 minsServings 4
- Bring first 5 ingredients to a boil in a saucepan over medium-high heat, stirring often. Remove from heat, and slightly cool.
- Process blueberry mixture and lemon juice in a blender or food processor until smooth, stopping to scrape down sides. Cover and chill until ready to serve.
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