Triple Berry Soup with Almond Cream
Servings and Ingredients
|½ c.||heavy whipping cream|
|2 tbsp.||Hy-Vee powdered sugar|
|¼ tsp.||Hy-Vee almond extract|
|1 ½ c.||strawberries, hulled and washed, divided|
|1 ½ c.||blackberries, washed, divided|
|1 ½ c.||raspberries, washed, divided|
|⅓ c.||Hy-Vee white grape juice|
|2 tbsp.||Hy-Vee granulated sugar|
- Chill beaters and a small mixing bowl in the freezer. Pour whipping cream into the chilled bowl and beat until cream begins to thicken. Add powdered sugar and almond extract and beat until soft peaks form. Cover and store in the refrigerator.
- Meanwhile, puree 1/2 cup strawberries, 1/2 cup blackberries and 1/2 cup raspberries, white grape juice and granulated sugar until smooth. Cover and store in the refrigerator. Put the remaining washed berries together on a paper towel-lined cookie sheet to dry.
- To serve, divide pureed soup among 4 bowls and top each with mixed berries and whipped cream mixture.
220 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 40mg
- Sodium: 15mg
- Total Carbohydrates: 29g
- Protein: 2g
Vitamin A 10%
Vitamin C 100%
Hy-Vee Seasons Back to School 2011.