Berry Fruit Soup

• ½ Pound Bag Frozen, unsweetened raspberries*
• ½ Pound Bag Frozen, unsweetened strawberries
• 3 Tbs Splenda
• 1 Lemon, cut into wedges, divided
• 1 Tbs Ground cinnamon

• ¼ tsp Salt
• ½ tsp Vanilla extract
• ¼ Cup Skim milk
• Lowfat vanilla yogurt to garnish

1. Combine the berries, splenda, 2 lemon wedges, cinnamon, salt, vanilla, and milk in a large saucepan.
2. Bring to a boil.
3. Stir until sugar dissolves and then reduce heat to a simmer.
4. Simmer for 15 minutes or until berries are soft.
5. Remove lemon wedges.
6. Puree the berry broth, in batches, in a blender or food processor.
7. Transfer blended soup to a large bowl and refrigerate until thoroughly chilled.
8. Divide the soup into four small bowls and garnish each one with a lemon wedge and a dollop of yogurt. Enjoy!

Servings: 4

Cooking Tips:
*Frozen, unsweetened blueberries work well too.
**You can make this two days ahead.

Nutrition Information