Orange-Buttermilk Soup with Blackberry Puree

This tangy soup is balanced by the sweet blackberry puree. Serving the soup over vanilla ice cream turns this dish into an exhilarating dessert.

1 cup fresh blackberries
1 teaspoon sugar
1 3/4 cups low-fat buttermilk
1 3/4 cups fresh orange juice (about 4 oranges)
3 tablespoons sugar
1 tablespoon chopped crystallized ginger
1 cup vanilla low-fat ice cream

1. Place the blackberries and 1 teaspoon sugar in a blender; process until smooth. Strain the mixture through a sieve into a bowl, and set aside; discard solids.

2. Place buttermilk, orange juice, 3 tablespoons sugar, and ginger in a blender; process for 30 seconds or until smooth. Cover and chill.

3. Spoon 1/4 cup ice cream into each of 4 soup bowls; pour 1 cup soup over each serving. Drizzle each serving with 1 tablespoon blackberry puree. Serve immediately. Yield: 4 servings.

Calories: 200 (15% from fat); Fat 3.3g (sat 1.9g, mono 0.9g, poly 0.2g); Protein 6g; Carb 37.9g; Fiber 0.7g; Chol 5mg; Iron 0.7mg; Sodium 85mg; Calc 195mg.

Recipe by Jean Patterson and Danae Campbell

"Fruit in Your Soup"
Copyright 2000 by Jean Patterson and Danae Campbell.
Originally published in Cooking Light, August 2000.
All rights reserved. For reprint information, contact Jean Patterson.