(1)
| Calories: | 336 kcal |
| Difficulty: | easy |
| Preparation: | 20 min |
| Ready in: | 80 min |
Vitamin-rich
high-fiber
Superfood
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 336 kcal | (17%) | |
| Protein | 9 g | (18%) | |
| Fat | 12 g | (15%) | |
| Carbohydrates | 42 g | (16%) | |
| Added Sugar | 20 g | (22%) | |
| Roughage | 7 g | (23%) |
Recipe development: EAT SMARTER
Ingredients
For servings
| 1 ½ pounds | Blueberry (fresh or frozen) |
| 1 | Lemon |
| 3 tablespoons | Cane sugar |
| 2 tablespoons | Créme de cassis (or currant syrup) |
| 1 ¾ pints | Buttermilk |
| 2 tablespoons | Honey |
| ¾ cups | Soy creamer |
| 1 ounce | Amaretto cookie |
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Kitchen Utensils
1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Sieve, 1 Fine-mesh sieve, 1 Ladle, 1 Whisk
Directions
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1 Rinse the blueberries and drain well; thaw frozen berries. Rinse lemon under hot water, wipe dry and finely grate the zest. Squeeze the lemon. Bring 2 tablespoons lemon juice, two-thirds of the blueberries, the sugar and cassis or syrup to a boil in a pot. Cook over medium heat for 5 minutes, stirring.
2 Pass mixture through a fine sieve into a bowl, pressing with a ladle to extract as much juice as possible.
3 Add the remaining blueberries to the strained liquid and let cool completely.
4 Stir together the buttermilk, honey, soy creamer and lemon zest until smooth. Chill at least 1 hour. To serve, divide the cold soup among soup plates and spoon the blueberry compote in the middle of each. Crumble Amarettini over the top.
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