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Mixed Berry Soup

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  • Complexity: easy


  • 1 pint of each Strawberries, blackberries, and raspberries- washed and hulled. Reserve a few of each for garnish
  • 1 quart nonfat vanilla yogurt
  • ¼ cup honey
  • ¼ cup ½ and ½ or light cream
  • 1 cup cranberry/raspberry juice (more or less too thin to correct thickness)
  • 1 ounce raspberry liquor


  1. Prepare berries by washing, hulling strawberries and slicing into medium sized pieces.

  2. Place berries in food processor or blender and puree until smooth.

  3. Add remaining ingredients except the juice and blend well.

  4. Gradually add juice until a medium thick texture is achieved.

  5. Chill well and serve with mint leaf and whole berry garnish.

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