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Very Berry Soup
Source: dLife

A fresh and fruity chilled soup made with strawberries, blueberries, and raspberries.

Prep Time: 10 minutes
Cook Time: 20 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 117.6
Total Carbs 28.7 g
Dietary Fiber 4.5 g
Sugars 17.9 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 129.5 mg
Protein 2.8 g
Sodium 44.1 mg
Dietary Exchanges
, 1 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  Raspberries, fresh
1 1/2 cup  fresh strawberries
1 1/2 cup  cold water
0 3/4 cup  cranberry juice
3 tbsp  sugar
0 1/2 cup  fat free half and half
1 pinch  fresh mint
4 tbsp  fat free sour cream
0 1/4 cup  Blueberries, fresh
  1. In a large pot, combine raspberries, strawberries, water, juice, and sugar. Bring to a boil.
  2. Cover, lower heat, and let simmer 5 to 8 minutes, berries should be tender but not mushy. Take pot off of heat and let stand.
  3. Using a blender or food processor, pulse berries until there are no lumps.
  4. Pour mixture through a colander, throwing away seeds and reserving liquid in a bowl. Cover and chill for 3 to 4 hours.
  5. When ready to serve, pour half and half into soup and spoon soup evenly into bowls.
  6. Sprinkle mint over soup and spoon 1 tablespoon of sour cream and a few blueberries into each bowl.

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