Chilled Summer Berry Bisque

August 2, 2013 Leave a Comment
Chilled Summer Berry Bisque

Chilled Summer Berry Bisque

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

A blend of yogurt and spices thickens this cold blueberry soup and tempers the sweetness.  It makes an attractive and healthy first course for a summer menu. (This recipe is Diabetic Friendly!!)

           Arlene Knick                                                                Newport News, Virginia

 

Chilled Summer Berry Bisque Recipe

Chilled Summer Berry Bisque

4 ½ cups fresh or frozen blueberries, thawed, divided

1 cup unsweetened apple juice

1 cup orange juice

¼ cup honey

2 tsp. minced fresh gingerroot

1 tsp. grated orange peel

¼ tsp. ground cinnamon

1/8 tsp. ground nutmeg

2 cups (16 oz.) plain yogurt

Fresh mint leaves

In a large saucepan, combine 4 cups blueberries, apple juice, orange juice, honey, ginger, orange peel, cinnamon and nutmeg.  Bring to a boil, stirring occasionally.  Cool slightly.

In a blender, process blueberry mixture and yogurt in batches until smooth.  Refrigerate until chilled.  Just before serving, garnish with mint and remaining blueberries.            8 servings

 

(Recipe for Chilled Summer Berry Bisque was in tasteofhome.com)

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Root Beer Float Pie

August 2, 2013 Leave a Comment
Root Beer Float Pie

Root Beer Float Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This is the kind of recipe your kids will look back on and always remember.  And the only appliance you need is the refrigerator.  (This recipe is Diabetic Friendly)

                Cindy Reams                                                                       Philipsburg, Pennsylvania

 

Root Beer Float Pie Recipe

Root Beer Float Pie

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

¾ cup cold diet root beer

½ cup fat-free milk

1 pkg. (1 oz.) sugar-free vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

Set aside and refrigerate ½ cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Fold in half of the remaining whipped topping.  Spread into graham crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

8 servings

 

(Recipe for Root Beer Float Pie was in tasteofhome.com)

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