Norwegian Blueberry Soup Recipe
Servings: 6
Ingredients
- 1 env unflavored gelatin
- 1/4 c. Cool water
- 4 c. Fresh orange juice
- 3 Tbsp. Fresh lemon juice
- 1/4 c. Sugar
- 2 c. Fresh blueberries, washed
- Â Â Fresh mint, for garnish
Directions
- Soften gelatin in cool water in a custard c.. Place in a pan of warm (not boiling) water till melted and ready to use. Combine juices and sugar with melted gelatin. Stir till sugar and gelatin are dissolved. Refrigeratetill mix begins to thicken. Fold blueberries into mix. Refrigeratetill ready to serve. Spoon into chilled bouillon c.; garnish with fresh mint.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 139 | |
| Calories from Fat 4 | 3% |
| Total Fat 0.49g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 7mg | 0% |
| Potassium 376mg | 11% |
| Total Carbs 33.81g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 27.86g | 19% |
| Protein 1.61g | 3% |
