Date: Thu, 03 Aug 95 11:00:47 EST
From: "Margaret Baechler" (mbaechle@wfcsmtp.ie3.lehman.com)
Chilled Blueberry Soup
1 tablespoon cornstarch
2 cups cold water, divided
2 1/2 cups fresh blueberries, cleaned
3 tablespoons sugar
1 1/2 cups Marsala wine
1/2 cup nonfat sour cream or yogurt
Mix cornstarch with 1/4 cup of the cold water. In a saucepan combine
blueberries, cornstarch, remaining water, sugar, and wine. Cook over low
heat until blueberries are soft, about 15 minutes. Mix in blender or food
processor until berries are smooth. Chill well in refrigerator. Before
serving, stir in sour cream or yogurt; ladle into chilled bowls. Can be a
unique summer appetizer or a low-fat desert. Makes 6-8 servings. From the
State of Maine Blueberry Festival, Union, ME.
kwlacto lacto