Chilled Berry Soup
3 C. Fresh Blueberries; 2 C. Fresh Raspberries; 1/2 C. Strawberry Jelly; 1 Lemon (juiced); 1 1/2 C. Water; 1 tsp Cornstarch (dissolved in 2 tablespoons of cold water); 1 Qt. Fresh Strawberries (clean and sliced); 1 C. Plain Yogurt
In a large saucepan, combine blueberries, raspberries, jelly, lemon juice and 1 cup water. Bring to a boil. Simmer about 5 minutes or until blueberries begin to lose some of their juice. Stir in cornstarch mixture; cook until slightly thickened, about 3 more minutes. Add remaining 1/2 cup water. Cool. Refrigerate berry mixture until thoroughly chilled.
Place chilled berry mixture in food processor or blender. Blend on low speed 5 minutes. Combine pureed berry soup with sliced strawberries. Spoon into serving bowls. Stir a few tablespoons yogurt into each serving. Makes 6 servings. 1 Cup per serving.
This recipe found in Best Recipes Vol. 2, No. 8. Easy Home Cooking No Bake Desserts
