As a lovely addition to a luncheon menu, our home economists recommend this cool, fruity soup featuring three kinds of berries.
—TASTE OF HOME TEST KITCHEN
PREP: 45 MIN. + CHILLING • MAKES: 4 SERVINGS
1 cup sliced fresh strawberries
1/2 cup fresh raspberries
1/2 cup fresh blackberries
1 cup unsweetened apple juice
1/2 cup water
1/4 cup sugar
2 tablespoons lemon juice
Dash ground nutmeg
1 1/2 cups (12 ounces) raspberry yogurt
1. In a heavy saucepan, combine berries, apple juice, water, sugar, lemon juice and nutmeg. Cook, uncovered, over low heat for 20 minutes or until the berries are softened. Strain, reserving juice. Press the berry mixture through a fine meshed sieve; discard seeds. Add the pulp to the reserved juice; cover and refrigerate until chilled.
2. Place the berry mixture in a food processor or blender; add yogurt. Cover and process until smooth. Pour into bowls.