Independence Day Fruit Soup Recipe

Independence Day Fruit Soup Recipe
Looking for a quick, light dessert to serve on Independence Day (or any summer event, for that matter)? The Following Independence Day Fruit Soup is perfect to take on a picnic, or to a gathering where a potluck dessert is requested, or to serve at a backyard barbecue. It can be made up to a day ahead and kept in the refrigerator. This refreshing dessert can be served as is, or with cookies as an accompaniment.
Of course you can substitute raspberries for the strawberries; blackberries can be substituted for the blueberries – the finished product will still be red, white, & blue. To save calories, light coconut milk can also be used with good results. If this is a dessert for an outdoor party or picnic, you can serve it in small paper cups; guests can either drink it or use a spoon.

12 Servings

2 cups fresh blueberries
4 cups fresh strawberries, hulled

3 tablespoons fresh lemon juice
1/2 cup sugar
1 14 oz. can unsweetened coconut milk
1 1/2 cups plain non-fat Greek Yogurt
  1. Place the blueberries in a food processor and pulse, until coarsely chopped; transfer to a serving bowl.
  2. Add the strawberries to the food processor and pulse until coarsely chopped; transfer to the serving bowl.
  3. Place the lemon juice, sugar, and coconut milk in the processor (or blender) and process until the sugar is dissolved.
  4. Add the yogurt and pulse a few times until smooth; mix with the fruit.
  5. Cover with plastic wrap and chill several hours before serving.

Amount Per Serving
Calories 154 Calories from Fat 66
Percent Total Calories From: Fat 43% Protein 11% Carb. 46%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 6 g
Cholesterol 1 mg
Sodium 18 mg
Total Carbohydrate 18 g
Dietary Fiber 1 g
Sugars 9 g
Protein 4 g

Vitamin A 1% Vitamin C 56% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.