Blueberry Soup

Blueberry Soup

Makes 2 servings


  • 1 ¼ cups of fresh Blueberries
  • ½ of buttermilk
  • ½ cup plain non fat yogurt
  • 10oz raspberries
  • ½ cup vanilla non fat yogurt


  1. Blend one cup of the blueberries in a blender until very smooth and then pour through a strainer to remove the skins. Add the buttermilk and plain yogurt together with the blueberries and mix well together – refrigerate until thoroughly chilled.
  2. Empty the raspberries into a strainer and pulp through the strainer with a spoon. You want to be left only with the juice – so take care not to force the seeds or any skin through. Throughout the seeds.
  3. Stir the vanilla yogurt together with the raspberries and refrigerate until thoroughly chilled.
  4. To serve divide the blueberry mixture between two bowls and also divide the raspberry mixture into two adding each half to the side of the bowls. Then using the end of a knife, swirl the blueberry and raspberry mixtures into each other creating a pattern on the soup.
  5. Garnish the soup with the remaining blueberries – eat.