Blueberry-Coconut Soup with Lime
If you'd like a smoother texture, whirl the cooked berries in a food processor or
blender before adding coconut milk.
3 cups blueberries, fresh or frozen
3/4 cup sugar
1/2 cup water
Grated zest of 1 lime
1/4 cup fresh lime juice
1 15-ounce can lite coconut milk
1/3 cup flaked coconut, lightly toasted
- In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice.
Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool.
Transfer to a large bowl and chill.
- In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and
serve garnished with toasted coconut.
Makes 6 servings.
PER SERVING: 185 CAL (28% from fat), 2g PROT, 3.4g FAT, 35g CARB, 9mg SOD, 0mg CHOL, 1.6g
Source: Veggie Life Magazine
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart