Fruit Soup

Fruit Soup

8 oz. frozen unsweetened raspberries
8 oz. frozen unsweetened strawberries
1 cup water
5 tbls sugar
2 1/4" lemon slices
1 cinnamon stick
1/2 tsp vanilla extract


Bring ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold.

48 calories per serving
Serving = 1/2 cup

I like to use this in plain, non-fat yogurt, which I hate the taste of, but love with this. You could also use it on low fat ice fream, or freeze as popsicles! The original recipe actually called for 1 pound of blueberries, but I don't like blueberries so I substituted the other berries. I imagine you could use whatever kind of berries you like.