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1 can (14
1
⁄
2 oz.)
reduced-sodium
chicken broth, chilled
1
⁄2 cup nonfat plain
yogurt
1
⁄4 cup lime juice
1 medium ripe
avocado, peeled,
seeded and
quartered
1 teaspoon dried dill
weed
1
⁄4 teaspoon black
pepper
Place ingredients in blender jar. Cover and blend at
MIX until smooth, about 45 seconds to 1 minute.
Refrigerate until well chilled, about 2 to 3 hours.
Yield: 4 (1 cup) servings.
Per serving: About 110 cal, 4 g pro, 7 g car,
8 g fat, 1 mg chol, 47 mg sod.
Avocado Lime Soup
4 cups fresh or frozen
blueberries, thawed
1
⁄4 cup lemon juice
1
⁄2 cup sugar
2 tablespoons
cornstarch
1
⁄8 teaspoon nutmeg
1 cup cranberry juice
cocktail
3
⁄4 cup dry white wine
or unsweetened
apple juice
1
⁄2 teaspoon vanilla
1
⁄4
cup nonfat vanilla
yogurt
Place 3 cups blueberries and lemon juice in
saucepan. Bring to boil. Lower heat and simmer
until berries begin to pop, about 2 minutes. Cool
5 minutes.
Pour blueberry mixture into blender jar. Blend at
CHOP until mixture is finely chopped, about 20 to
25 seconds.
Combine sugar, cornstarch, and nutmeg in
saucepan. Stir in cranberry juice cocktail and wine.
Pour blueberry mixture through strainer into
saucepan, rubbing with back of spoon. Discard
seeds and skin. Bring to boil. Reduce heat to
simmer and cook until mixture thickens and
becomes clear, about 2 minutes. Stir in vanilla.
Refrigerate until cooled, about 1 hour. Stir in
remaining blueberries. Refrigerate until well chilled,
about 4 to 5 hours. Top each serving with yogurt.
Yield: 4 (1 cup) servings.
Per serving: About 270 cal, 2 g pro, 61 g car,
1 g fat, 0 mg chol, 21 mg sod.
Blueberry Soup
COLD SOUPS