Yogurt Blueberry Soup Food

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CHILLED BLUEBERRY SOUP



Chilled Blueberry Soup image

Provided by Victoria Granof

Categories     Soup/Stew     Blender     Yogurt     Blueberry     Orange     White Wine     Summer     Chill     Boil     Cookie

Yield Makes 6 servings

Number Of Ingredients 5

1/2 cup sugar
Juice of 1 orange (or 1/4 cup store-bought orange juice)
1 cup fruity white wine (or white grape juice)
2 cups fresh blueberries (or frozen ones, thawed, with their juice)
1 cup plain yogurt

Steps:

  • 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
  • 2. Add the berries and cook 1 minute more.
  • 3. Remove from heat and let cool completely.
  • 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.

BLUEBERRY-YOGURT POPSICLES



Blueberry-Yogurt Popsicles image

A quick blueberry popsicle made with only 3 ingredients for a healthier treat for your little ones. Grown-ups in our family love it, too.

Provided by Magda

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 8h10m

Yield 6

Number Of Ingredients 3

2 cups drinkable vanilla yogurt
2 cups fresh blueberries
¼ cup white sugar

Steps:

  • Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.

Nutrition Facts : Calories 136.7 calories, Carbohydrate 29 g, Cholesterol 4.3 mg, Fat 1.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 47.5 mg, Sugar 26 g

QUICK CHILLED BLUEBERRY SOUP



Quick Chilled Blueberry Soup image

When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 6

4 cups fresh or frozen blueberries
3 cups water
2/3 cup sugar
1/4 teaspoon ground allspice
2 cups plain yogurt
Sour cream or additional yogurt, optional

Steps:

  • In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.

Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.

BLUEBERRY YOGURT POUND CAKE



Blueberry Yogurt Pound Cake image

This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 2h10m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package yellow cake mix with pudding included
¼ cup brown sugar
1 cup low-fat vanilla yogurt
½ cup applesauce
¼ cup water
¼ cup vegetable oil
3 eggs
1 teaspoon maple flavoring
½ teaspoon ground cinnamon, plus more for dusting
1 ½ cups blueberries
¼ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
  • Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 304.6 calories, Carbohydrate 47.4 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 315.9 mg, Sugar 31.4 g

BLUEBERRY SOUP



Blueberry Soup image

The yogurt gives the soup its creamy texture, and the cinnamon gives it a wonderful aroma. Substituting fresh blueberries when they are in season makes this even better, though frozen work just fine.

Provided by SJG3483

Categories     Dessert

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 cups plain yogurt
1 cup frozen blueberries, thawed
2 cups orange juice (or apple juice)
1 tablespoon honey
1/2 teaspoon cinnamon

Steps:

  • Blend all ingredients in a food processor except blueberries.
  • Fold in blueberries.
  • Serve chilled.

SWEET BLUEBERRY SOUP WITH YOGURT



Sweet Blueberry Soup with Yogurt image

Provided by Mark Bittman

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pint blueberries, picked over and washed
2 cups water
1/2 cup sugar, plus more if needed
1 teaspoon ground cinnamon, plus more if needed
1 cup plain yogurt or sour cream, plus more for garnish

Steps:

  • Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
  • Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 32 grams

YOGURT BLUEBERRY "SOUP"



Yogurt Blueberry

Make and share this Yogurt Blueberry "soup" recipe from Food.com.

Provided by yogiclarebear

Categories     Breakfast

Time 7m

Yield 1 serving(s)

Number Of Ingredients 4

6 ounces non-fat vanilla yogurt
1/2 cup frozen blueberries
3 -5 tablespoons sugar-free vanilla syrup (or more to taste)
1 dash cinnamon (optional)

Steps:

  • Place blueberries in a microwave safe bowl and defrost until thawed and warm.
  • Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!

BLUEBERRY YOGURT PIE



Blueberry Yogurt Pie image

Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.

Provided by MsBindy

Categories     Pie

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

1/3 cup butter or 1/3 cup margarine
1/4 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen

Steps:

  • Butter and flour a 9 inch pie pan. Preheat over to 350°F.
  • For the crust: Cream the butter and sugar.
  • Add the egg and blend well.
  • Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
  • With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
  • Refrigerate as you make the filling.
  • Filling: Mix all the filling ingredients, except the blueberries until smooth.
  • Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
  • Bake for 50-60 minutes until the crust is browned and the custard has set.
  • Chill well.

SWIRLED BLUEBERRY FROZEN YOGURT



Swirled Blueberry Frozen Yogurt image

A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. -Christina Seremetis, Rockland, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 cup fresh or frozen blueberries
1/3 cup sugar
1/3 cup finely chopped walnuts
1 quart fat-free frozen yogurt, softened
DRIZZLE:
2-1/2 ounces white baking chocolate, chopped
1 tablespoon fat-free milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.

Nutrition Facts : Calories 221 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

BLUEBERRY SOUP



Blueberry Soup image

Categories     Sauce     Soup/Stew     Berry     Dairy     Dessert     Low Fat     Low Sodium     Wheat/Gluten-Free     Blueberry     Chill     Healthy     Bon Appétit

Yield 2 GENEROUS Servings

Number Of Ingredients 9

1 1-pound bag frozen unsweetened blueberries
1 cup water
5 tablespoons sugar
2 1/4-inch-thick lemon slices
1 cinnamon stick
Pinch of salt
1/2 teaspoon vanilla extract
Lemon wedges
Low-fat vanilla yogurt or frozen vanilla yogurt

Steps:

  • Bring first 7 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. (Can be prepared 2 days ahead.)
  • Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.

STRAWBERRY YOGURT SOUP



Strawberry Yogurt Soup image

An elegant chilled soup for the summer. This recipe is courtesy of Vita-Mix. If you are using a blender, cut the strawberries in quarters before adding to the container.

Provided by PaulaG

Categories     Strawberry

Time 16m

Yield 4 serving(s)

Number Of Ingredients 5

3 cups strawberries, washed and hulled
1/2 cup pineapple juice, chilled
1 tablespoon sugar or 1 tablespoon splenda sugar substitute
1 cup non-fat strawberry yogurt
1/2 cup ice

Steps:

  • Place all ingredients in Vita-Mix or blender container in order listed.
  • Cover and process until smooth.
  • Serve immediately.

HOMEMADE BLUEBERRY GREEK YOGURT WITH FRUIT AT THE TOP



Homemade Blueberry Greek Yogurt With Fruit at the Top image

Make and share this Homemade Blueberry Greek Yogurt With Fruit at the Top recipe from Food.com.

Provided by Salt Lake Meal Swap

Categories     Breakfast

Time 7h

Yield 9 pints, 9 serving(s)

Number Of Ingredients 5

8 pints skim milk
1 pint plain yogurt, greek with live cultures
1 (12 ounce) bag frozen blueberries or 1 (12 ounce) bag fruit
3/4 cup water
1/2 cup sugar

Steps:

  • Tools to Sterilize: 1 pan with lid, 9 glass pint jars, 9 pint jar lids, 1 ladle, 1 candy thermometer, 1 canning funnel, 1 stirring spatula (mine is extra wide), 1 metal stirring spoon.
  • Other Tools: 1 small cooler, 1 teapot,1 blender.
  • Sterilize all your cooking tools. This is easy to do. Put a few inches of water in the bottom of your pot. Put all the cooking tools you can fit inside. Put the lid on the pan. Simply steam the tools in the pan for a few minuets. or Wash all the tools in a dishwasher. or Heat water in your teapot and pour boiling water over your tools.
  • Use a sterilized pint jar to measure out the 8 pints of milk into your pan. Put your candy thermometer in the pan and get your spatula ready.
  • Turn your burner to less then medium heat. Slowly heat the milk while stirring the bottom of the pan from time to time. Heat milk to almost boiling (or 180 degrees).
  • While milk is heating measure out the yogurt. Use one sterilized pint jar to measure out the Greek yogurt. Remember to stir your warming milk often.
  • While milk is heating, heat water in your tea pot and pour it into your cooler. Close up the cooler to preheat it. Refill the teapot and heat some more water. Remember to stir your warming milk often.
  • While milk is heating measure out the fruit topping ingredients into a blender and blend them. Place this blended topping inside the fridge to wait. Remember to stir your warming milk often.
  • When milk has reached 180 degrees remove pan from heat and allow to cool to 110 degrees. The active cultures will be killed if they are stirred into milk any hotter then 110 degrees.
  • While waiting for milk to cool down dump water out of your warmed cooler and place the empty pint jars inside of the empty cooler.
  • Once milk has cooled to 110 degrees it is time to stir in the yogurt. In order to easily stir in the yogurt it helps to stir it with a little milk before adding it to the warm milk. Put half the yogurt in two jars and stir in warmed milk with each jar. Then pour the yogurt/ milk mix into the pot and stir it all together with the rest of the warmed milk. The used pint jars can still be used for culturing yogurt in them.
  • Place your canning funnel on to one of your pint jars. Ladle yogurt/milk mixture into the pint jars, one will not be all the way full. Loosely cover each jar with a lid.
  • Pour preheated water from your teapot into the bottom of your cooler. Close up cooler and let the yogurt culture.
  • Culture in the cooler for 6-10 hours, you can add more hot water if you want. The longer the yogurt cultures the thicker it will be. I like to add hot water in the middle and culture for the whole 10 hours because I like my yogurt very thick.
  • When yogurt has reached desired thickness remove the jars from the cooler. Dump the water out of the cooler.
  • Get your fruit topping out of the fridge and spoon it onto the top of each of your yogurt cultures, for a fruit at the top effect. Replace the lids tightly on each pint jar.
  • Store pint jars of yogurt in the fridge until you are ready to eat them.

Nutrition Facts : Calories 286, Fat 2.9, SaturatedFat 1.8, Cholesterol 15.7, Sodium 279.5, Carbohydrate 46.7, Fiber 0.9, Sugar 21.8, Protein 19.1

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