Chilled Blueberry Soup
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Scan day: 03 March 2014 UTC
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Description: Calls for Marsala wine and nonfat sour cream or yogurt.
blueberry-soup recipe from FatFree Date: Thu, 03 Aug 95 11:00:47 EST From: "Margaret Baechler" ([email protected]) Chilled Blueberry Soup 1 tablespoon cornstarch 2 cups cold water, divided 2 1/2 cups fresh blueberries, cleaned 3 tablespoons sugar 1 1/2 cups Marsala wine 1/2 cup nonfat sour cream or yogurt Mix cornstarch with 1/4 cup of the cold water. In a saucepan combine blueberries, cornstarch, remaining water, sugar, and wine. Cook over low heat until blueberries are soft, about 15 minutes. Mix in blender or food processor until berries are smooth. Chill well in refrigerator. Before serving, stir in sour cream or yogurt; ladle into chilled bowls. Can be a unique summer appetizer or a low-fat desert. Makes 6-8 servings. From the State of Maine Blueberry Festival, Union, ME. kwlacto lacto
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| Date | Creation Date: 23-may-1995 Expiration Date: 24-may-2014 |