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Iced Blueberry Soup

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	4
Author Notes:	Diabetic cooking guru Marilyn Heltonadapted this recipe from the book Maritime Flavors: Blueberries by Elaine Elliott and Virginia Lee (unfortunately now out of print). With Marilyn's help it's now low fat and diabetic friendly. For lots more diabetic friendly recipes and diabetic cooking tips, click here to visit Marilyn's website Cinnamon Hearts.
Ingredients:	5 cups blueberries, washed and dried 2/3 cup water 1/2 cup dry white wine 1/4 cup caster sugar 1/4 teaspoon allspice pinch of nutmeg 1/2 teaspoon fresh lemon juice 1 1/4 cups low fat buttermilk
Instructions:	Prepare blueberries and set aside 1/4 cup for garnish. PurÃ©e remaining berries, water and wine in a food processor or blender container. Strain purÃ©e through a fine mesh Strainer, into a large bowl. Stir sugar, cinnamon, nutmeg, lemon juice and buttermilk into blueberry purÃ©e. Refrigerate 4 to 5 hours for soup to blend flavors. Serve chilled, garnished with reserved fresh blueberries. Diabetic Exchanges 1 Starch 2 Fruit 1/2 Milk 1 Fat