Blackberry Soup Recipe

Ingredients

4 cups frozen blackberries, thawed1 cup pear juice1/2 cup honey1/4 cup water1 lime or lemon wedge1/4 teaspoon ground cinnamon1/4 teaspoon vanilla extractDash ground nutmeg1 cup (8 ounces) fat-free vanilla yogurt

Preparation

In a heavy saucepan, combine the first eight ingredients. Cook, uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lime wedge. Strain berry mixture, reserving juice. Press blackberry mixture through a fine meshed sieve; discard seeds. Add pulp to juice. Cover and chill.

Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor or blender; cover and process until smooth. Ladle into soup bowls. Dollop with reserved yogurt.