Blueberry Soup
Calories 160 (7% from fat)
Fat 1.2 gram
Saturated Fat 0 gram
Trans Fat 0 gram
Cholesterol 5 mg.
Sodium 159 mg.
Carb. 33 gram
Fiber 6 gram
Sugar 17 gram
Sugar Alcohol 0 gram
Protein 4.3 gram
Ingredients
4 cups frozen blueberries
3 cups water
3 Tbsp. lemon juice
1/4 tsp. ground cinnamon
5 Tbsp. Splenda
2 tsp cornstarch
1/4 tsp. salt
1/2 tsp. vanilla
8 Tbsp. fat free sour cream
1 cup Kashi GoLean Crunch! (Cereal)
(You can also substitute 1 cup of Low Fat Granola.)
1. Start heating a non-stick soup pan over medium-high heat. Pour in the first eight ingredients, blueberries through vanilla. Gently stir until blueberry mixture starts to bubble. Reduce heat to low and simmer for 5 minutes, until blueberries are tender.
2. Pour the soup into serving bowls, approximately 1 and 1/4 cup per serving. Then top each one with 2 tablespoons of fat free sour cream and 1/4 cup of Kashi GoLean Crunch! cereal.
Yield: 4 Servings - About 1 and 1/4 Cup Per Serving
