Iced Blueberry-Peach Soup

• 1 can (14 to 15 ounces) blueberries in light syrup*
• 1 can (14 to 15 ounces) peaches in light syrup
• 8 ounces plain, fat-free yogurt
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground cinnamon
• 1/3 cup sliced almonds or chopped hazelnuts, toasted**
• Canned blueberries in natural juices or water can also be used; add honey or other sweetener, if desired, to match your flavor preferences.
• ** To toast nuts and intensify their flavor, place nuts in a dry skillet over medium heat; shake often for 3 to 5 minutes until lightly browned.

1. Combine blueberries, peaches, yogurt, juice and cinnamon in a blender or food processor. Whirl to blend ingredients. Serve immediately. Top with toasted almonds. Tip: Chill canned blueberries, as well as canned peaches and juices, ahead so iced fruit soup is ready to serve, right from your blender or food processor!
2. Servings: 5
3. Nutritional Information Per Serving: Calories 170; Total fat 4g; Saturated fat 0g; Cholesterol 0mg; Sodium 40mg; Carbohydrate 31g; Fiber 3g; Protein 5g

blueberries, peaches, yogurt, freshly squeezed lemon juice, cardamom, ground cinnamon, almonds, blueberries, nuts

Taken from www.epicurious.com/recipes/member/views/iced-blueberry-peach-soup-50088163 (may not work)