Recipe: Chilled Blueberry Soup

Chilled Blueberry Soup

This can be a unique summer appetizer or a low-fat desert.

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.

Makes 6-8 servings