Number of servings :
Type of meal : | Soups | Soups
Special diet :
3 tbsp (45 mL) sugar
1 tsp (5 mL) grated lemon zest
1/8 tsp (0.5 mL) allspice
1 cup (250 mL) water
2 bags (12 oz / 375 g each) frozen blueberries
1-1/4 cups (300 mL) plain fat-free yogurt
2 tbsp (30 mL) fresh lemon juice
In small skillet, combine sugar, lemon zest, allspice, and water over medium heat. Bring to a boil and boil for 1 minute to dissolve sugar. Place frozen blueberries, 1 cup (250 mL) of yogurt, and lemon juice in food processor or blender. Remove syrup from heat and add to food processor.
Purée until smooth. Refrigerate until serving time. Top each serving with a tablespoon of yogurt. For an attractive presentation, use a knife to pull the yogurt into a feathery pattern. Round out the meal with broiled salmon, steamed sugar snap peas, parslied new potatoes, and gingersnaps for dessert. Health Hint: Blueberries supply a type of heart-healthy soluble fibre called pectin.
Scientists believe that pectin helps to lower LDL (“bad”) cholesterol levels by binding cholesterol in the intestine and pulling it out of the body before it can be absorbed. Cook’s Clue: The berry purée can easily be made into a sherbet by freezing it in an ice cube tray, then briefly processing the frozen cubes in a food processor until slushy.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1712