Blueberry Raspberry Swirl Soup Recipe

• 1 1/4 c. fresh blueberries
• 1 x (10-oz) package unsweetened, frzn raspberries, thawed
• 1/2 c. buttermilk
• 1/2 c. plain nonfat yogurt
• 1/2 c. vanilla nonfat yogurt

1. Place 1 c. blueberries in blender or possibly food processor and process till very smooth.
2. Pour through a strainer to remove skins.
3. To strained blueberries, add in buttermilk and plain yogurt, stirring to mix well.
4. Chill till thoroughly chilled.
5. Place raspberries in a strainer.
6. With the back of a spoon, press berries to remove juices and pulp.
7. Throw away seeds.
8. Stir 1/2 c. vanilla yogurt into raspberries.
9. Chill till thoroughly chilled.
10. To serve the soup, pour blueberry and raspberry mixtures simultaneously into serving bowls from opposite sides of the bowl.
11. With the tip of a knife, swirl the blueberry and raspberry together.
12. Garnish with the remaining 1/4 c. blueberries.

fresh blueberries, frzn raspberries, buttermilk, nonfat yogurt, vanilla nonfat yogurt

Taken from cookeatshare.com/recipes/blueberry-raspberry-swirl-soup-88329 (may not work)