The Ultimate Summer Fruit Soup
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Ingredients48 m servings 248 cals
Original recipe yields 6 servings
- Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
- Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.
Per Serving: 248 calories; 0.7 g fat; 62.2 g carbohydrates; 3.3 g protein; < 1 mg cholesterol; 48 mg sodium. Full nutrition
ReviewsRead all reviews 2
I was looking for a fruit salad/soup that my Dad could eat as he has Diverticulitis and came upon this recipe; luckily he can have blueberries as opposed to any other berry. The mixture of fruit...