Iced Blueberry Soup

Note from Cheri: Marilyn Helton, who many of you know through her column here "Diabetic Dining on Fabulous Foods," adapted this recipe from the book Maritime Flavors: Blueberries by Elaine Elliott and Virginia Lee. With Marilyn's help it's now low fat and diabetic friendly (see nutritional exchanges below). For more great Diabetic Dining recipes at Fabulous Foods, click here to visit Marilyn Helton's regular column.

5 C blueberries, washed & dried 2/3 C water 1/2 C dry white wine 1/4 C caster sugar 1/4 tsp. allspice pinch of nutmeg 1/2 tsp. fresh lemon juice 1-1/4 C low-fat buttermilk

Serves 4 Prepare blueberries and set aside 1/4 cup for garnish. Purée remaining berries, water and wine in a food processor or blender container. Strain purée through a fine mesh strainer, into a large bowl. Stir sugar, cinnamon, nutmeg, lemon juice and buttermilk into blueberry purée. Refrigerate 4 to 5 hours for soup to blend flavours. Serve chilled, garnished with reserved fresh blueberries. Per Serving: 189 Cal 1g Fat 43g Carbohydrate 3g Protein 0mg Cholesterol 32mg Sodium Exchanges 1 Starch 2 Fruit 1/2 Milk 1 Fat