Thursday, September 24, 2009
Strawberry Dessert Soup
After a failed experiment making vegan black bean cakes (think crab cakes but with black beans), I needed something sweet to cheer me up. From The Healthiest Meals on Earth comes my version of Strawberry Soup. Made with a mix of fresh and frozen berries, probiotic yogurt and raw honey, this soup was the perfect pick me up. It's also the perfect make ahead dessert.
Serves 4-6 or 1 with lots of left overs!
1 1/2 heaping cups fresh strawberries, washed & trimmed
1/2 heaping cup frozen assorted berries (I used blueberries, blackberries & raspberries)
2 tbsp fresh orange juice
2/3 cup plain organic pro biotic yogurt
1/4 cup raw honey (raw = unpasteurized = unprocessed! Look for unpasteurized creamed honey in the store.) You could also use agave syrup.
1. Puree berries in blender with orange juice. Add yogurt and honey and blend on low until thoroughly mixed and smooth. You want the consistency of a thick, pureed soup. If the consistency is too thick (more like a smoothie), add a tablespoon of water or orange juice.
2. Pour into glass serving bowls and serve immediately. Garnish with sliced berries or fresh mint leaves.
- Do as the french do and add a splash of sparkling wine to each bowl when serving, making a fun bubbly treat.
- Do as the original recipe called and add 1/4 cup dry red wine to the finished puree and stir gently to mix (omit the orange juice).
- Add a 1/4 tsp of cinnamon, cardamom, or other sweet spice to the blender, or even a splash of vanilla.
- Instead of serving as a soup, pour into a glass bowl, cover and freeze for 2-3 hours for a fresh, fruity frozen yogurt/sorbet.
- Make a dessert smoothie by lowering the liquid to fruit ratio to produce "soup" with a thicker consistency. Pour into glasses and serve with a straw.
Or do as I did... dessert soup the first night and frozen yogurt/sorbet the next!