Sweet Blueberry Soup With Yogurt Recipes

CHILLED BLUEBERRY SOUP

Steps:

• 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
• 2. Add the berries and cook 1 minute more.
• 3. Remove from heat and let cool completely.
• 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

SWEET BLUEBERRY SOUP WITH YOGURT

Steps:

• Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
• Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

BLUEBERRY SMOOTHIE

Steps:

• Blend the blueberries, yogurt, milk, sugar, vanilla, and nutmeg in a blender until frothy, scraping down the sides of the blender with a spatula occasionally. Serve immediately.

STRAWBERRY YOGURT SOUP

Steps:

• Place all ingredients in Vita-Mix or blender container in order listed.
• Cover and process until smooth.
• Serve immediately.

QUICK CHILLED BLUEBERRY SOUP

Steps:

• In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

BLUEBERRY FROZEN YOGURT

Steps:

• Blend blueberries and milk in blender until blueberries are fully mixed.
• Strain blueberry milk to remove blueberry skin/seeds. I use cheesecloth, but a mesh strainer would work, too.
• Mix the blueberry milk, sugar, and yogurt together by using a hand mixer. Mix on medium for 1 - 2 minutes, until completely blended.
• Place in freezer for 20 minutes, then pour into ice cream machine and freeze according to its directions.
• This will be a soft serve yogurt when done. You can freeze it in your freezer for 2 hours if you want a firmer frozen yogurt.

HONEYDEW BLUEBERRY SOUP

Steps:

• Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold.
• To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.

BLUEBERRY SOUP

Steps:

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
• Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

SWIRLED BLUEBERRY FROZEN YOGURT

Steps:

• In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.

BLUEBERRY YOGURT PIE

Steps:

• Butter and flour a 9 inch pie pan. Preheat over to 350°F.
• For the crust: Cream the butter and sugar.
• Add the egg and blend well.
• Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
• With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
• Refrigerate as you make the filling.
• Filling: Mix all the filling ingredients, except the blueberries until smooth.
• Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
• Bake for 50-60 minutes until the crust is browned and the custard has set.
• Chill well.