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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Very Berry Soup

Source: dLife

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

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 0.2 Fat, 1.0 Fruits, 0.3 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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Servings

Ingredients

1.5
1 1/2 cup Raspberries, fresh 1.5
1 1/2 cup fresh strawberries 1.5
1 1/2 cup cold water 0.75
0 3/4 cup cranberry juice 3.0
3 tbsp sugar 0.5
0 1/2 cup fat free half and half 1.0
1 pinch fresh mint 4.0
4 tbsp fat free sour cream 0.25
0 1/4 cup Blueberries, fresh

Directions

In a large pot, combine raspberries, strawberries, water, juice, and sugar. Bring to a boil.
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.
Using a blender or food processor, pulse berries until there are no lumps.
Pour mixture through a colander, throwing away seeds and reserving liquid in a bowl. Cover and chill for 3 to 4 hours.
When ready to serve, pour half and half into soup and spoon soup evenly into bowls.
Sprinkle mint over soup and spoon 1 tablespoon of sour cream and a few blueberries into each bowl.