Source:

Angela Creighton

Serves/Makes:2

Ingredients

• 1 1 lb (.5 kg). bag frozen unsweetened blueberries
• 1 cup (225 ml) water
• 5 tbsp (70 ml) sugar
• 2-1/4 inch-thick lemon slices
• 1 cinnamon stick
• pinch of salt
• 1/2 tsp (2 ml) vanilla extract
• lemon wedges
• low-fat vanilla yogurt

Preparation

• Bring first 7 ingredients to boil in heavy medium saucepan over high heat.
• Stir until sugar dissolves.
• Reduce heat and simmer until berries are 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.
• Divide soup between 2 bowls.
• Serve with lemon wedges and dollop of vanilla yogurt.

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