The sweet flavor and creamy texture of this soup makes it especially attractive to children. Dixie cup servings are a delicious and healthy treat for birthday parties or snack time. This unique soup can be prepared ahead of time and stored in an airtight container in the freezer. Partially thaw and stir before serving.
| 1 (1-pound) package dry pack frozen blueberries (do not thaw) |
| 1 cup water |
| 1 (6-ounce) container blueberry yogurt |
| 2 tablespoons honey |
| 1/8 teaspoon ground cinnamon |
| 1/2 cup light cream |
Place frozen blueberries into a blender, reserving 12 for garnish. Add water, yogurt, honey, and cinnamon to blueberries. Purée until smooth. Pour cream into soup and blend until evenly distributed. Pour into chilled serving dishes and garnish with the reserved blueberries.
Serves 4
Calories per serving 175
Fat per serving 7g
The fragrant mint, with its distinguishing square stem, encompasses a broad assortment of flavors, from chocolate to pineapple. However, the most commonly used mint in cooking is spearmint, with its mild unobtrusive ability to blend without overpowering.
| 1 (1-pound) package frozen strawberries, partially thawed |
| 1/3 cup pulp-free orange juice concentrate, thawed |
| 1 cup water |
| 1 tablespoon lime juice |
| 1/4 cup honey |
| 1 cup light cream |
| 1 teaspoon dried mint leaves |
Place partially thawed strawberries into a blender, reserving 4 to 6 whole berries for garnish. Add orange juice concentrate, water, lime juice, honey, cream, and mint leaves. Purée until smooth. Ladle soup into serving dishes. Thinly slice the reserved berries and position the small ends together in the middle of soup adding 3 per serving.
Serves 6
Calories per serving 154
Fat per serving 7g
The Golden Delicious apple is perfect for this recipe. It has a firm texture that will hold up to being grated as well as presenting a consistent taste. Several other good choices would be Jonagold, Braeburn, or Fuji apples.
| 3 large firm, cooking apples |
| 1 (12-ounce) can frozen apple juice concentrate, without sugar |
| 1 juice can water |
| 2 teaspoons lemon juice |
| 1/4 teaspoon ground cinnamon |
| 1/2 cup light cream |
Peel and grate apples (about 3 cups). Place grated apples into a blender. Add frozen apple juice concentrate and water to the apples. Add lemon juice, cinnamon, and cream. Blend until cream is evenly distributed (approximately 10 seconds). Leave lid on blender and place in the freezer for 1-1/2 hours. Stir and serve icy cold. If desired, garnish each serving with a dash of cinnamon.
Serves 6
Calories per serving 110
Fat per serving 4g
Unlike most herbs and spices, cinnamon doesn’t come from a leaf. It is the inner bark that is peeled away from the small tender evergreen cinnamon tree. As the bark dries, it will curl into sticks that are called quills. These quills are used ground or whole.
| 1 (1-pound) package frozen peaches, partially thawed |
| 1 cup cold water |
| 1/8 teaspoon ground cloves |
| 1/8 teaspoon ground cinnamon |
| 1/4 cup honey |
| 1 (6-ounce) container peach yogurt |
| 1 cup light cream |
Place peaches into a blender, reserving 1/4 cup for garnish. Add water, cloves, cinnamon, and honey. Purée until smooth. Add the yogurt and cream. Blend until ingredients are evenly distributed. Place blender, with lid on, in the freezer for 45 minutes. Remove from the freezer, stir, and spoon into chilled serving dishes. Mince the reserved peaches, and sprinkle evenly onto each serving.
Serves 6
Calories per serving 210
Fat per serving 8g
You want to use a ripe melon for this recipe. A ripe cantaloupe should be a little soft when you squeeze it and will have an intense melon smell. If you buy your ingredients for this soup a few days early, you can buy a harder melon. Leave it out on the counter to ripen at room temperature.
| 1 large ripe cantaloupe (approximately 4 cups purée) |
| 1 (12-ounce) can frozen pineapple juice concentrate, thawed |
| 2 tablespoons lemon juice |
| 1/8 teaspoon ground cinnamon |
Peel and halve cantaloupe, removing all seeds. Slice the fruit into strips lengthwise, and then quarter each strip. Reserve 1 cup cantaloupe chunks for garnish.
Place the cantaloupe into a blender and purée. You may have to do this in batches. Add the pineapple concentrate, lemon juice, and cinnamon. Run on the blend cycle until all ingredients are evenly distributed. Place blender in the freezer for 2 hours. Remove soup, stir, and ladle into chilled serving dishes. Dice reserved cantaloupe and sprinkle equally onto each serving.
Serves 6
Calories per serving 67
Fat per serving <1g
Fruit soups can be frozen for one or two hours and have a soup consistency or you can leave them in the freezer for a longer period of time and serve as a sorbet.
| 1 (12-ounce) can pulp-free orange juice concentrate, partially thawed |
| 1 cup water |
| 1 cup heavy cream |
| 1/2 teaspoon vanilla |
| 1/8 teaspoon nutmeg |
| 1 firm fresh orange |
Pour orange juice concentrate into a blender. Add water, cream, vanilla, and nutmeg. Blend until smooth. Place blender in the freezer for 1 hour. Remove from freezer, stir and ladle into serving dishes. Wash fresh orange and remove ends. Use a sharp knife to make thin slices. Float an orange ring in each serving.
Serves 4
Calories per serving 267
Fat per serving 22g
Choosing a ripe mango depends upon three elements: a bright-colored skin, a tropical scent by the stem end, and a soft feel. However, fingers should not leave an indention where they touched.
| 2 large ripe mangos, cubed |
| 1 (12-ounce) can limeade frozen concentrate, partially thawed |
| 1/2 cup water |
| 1/2 cup heavy cream |
| 1/8 teaspoon allspice |
| 2 tablespoons honey |
Set aside 1/4 cup cubed mango for garnish. Place remaining mango into a blender. Add remaining ingredients. Blend until smooth. Place blender, with lid on, in the freezer for 2 hours. Remove from freezer and stir. Ladle into serving dishes. Mince the reserved mango and sprinkle over each serving.
Serves 4
Calories per serving 233
Fat per serving 11g
The berry mix I used for this recipe was a delightful combination of strawberries, blueberries, red raspberries, and blackberries. Create your own mix: When you serve fresh berries with a meal, save a small handful in an airtight freezer container. Keep adding until you have 2 cups of various berries.
| 1 (12-ounce) can fruit punch frozen concentrate, partially thawed |
| 1 cup water |
| 1 cup heavy cream |
| 1 teaspoon vanilla |
| 1/4 teaspoon cinnamon |
| 1 (15-ounce) package frozen mixed berries, partially thawed |
Pour fruit punch concentrate into a blender. Add water, cream, vanilla, and cinnamon. Purée until smooth. Reserve a half cup of the darker berries; set aside. Add the remaining berries to the blender and purée until smooth. Ladle soup into chilled serving dishes. Garnish each serving with the reserved berries.
Serves 6
Calories per serving 240
Fat per serving 15g
Partially thawed juice is loose around the edges and should allow the concentrate to easily release from the can while the middle is still frozen. This will take about 10 minutes.
| 1 (11.5-ounce) can frozen cranberry juice concentrate, partially thawed |
| 1 (21-ounce) can cherry pie filling or topping |
| 1/2 cup heavy cream |
| 1/8 teaspoon cinnamon |
Pour cranberry concentrate into a blender. Spoon the cherries out of the can. Mash each cherry with a fork to check for pits. Reserve 4 cherries for garnish. Add the remaining cherries, cream, and cinnamon to the blender. Purée until smooth. Place blender in the freezer for 1 hour. Stir and ladle into serving dishes. Mince the reserved cherries and sprinkle over each serving.
Serves 4
Calories per serving 336
Fat per serving 11g
With this soup, place a kiwi circle in the middle of the soup. Slice three strawberries, while they are still frozen, into 4 thin pieces, lengthwise. Put the wide ends of the strawberries against the kiwi circle and you have a flower.
| 1 (12-ounce) can frozen limeade concentrate, partially thawed |
| 2 peeled and sliced kiwi |
| 1 (16-ounce) package frozen dry-pack strawberries, partially thawed |
| 1/4 cup water |
| 1 teaspoon vanilla |
| 1/8 teaspoon cinnamon |
Pour the limeade into a blender. Reserve 4 kiwi slices and 3 or 4 frozen strawberries for garnish. Place the remaining kiwi and strawberries in the blender. Add water, vanilla, and cinnamon. Purée until smooth. Ladle into chilled serving dishes. Garnish each serving with kiwi and strawberry slices.
Serves 4
Calories per serving 75
Fat per serving <1g