Blackberry Fruit Soup
1 1/2 pints
blackberries, picked over (about 4 1/2 cups)
Transfer the cooked berries to a strainer and press through to remove the seeds. Stir in 3 tablespoons of the sugar until dissolved; sweeten with more sugar if desired. Refrigerate for 1 hour. Stir in the kirsch.
Up to 2 hours before serving, peel, halve and pit the peaches. Working over a bowl, slice the peaches 1/8 to 1/4 inch thick. Sprinkle the remaining 3 tablespoons sugar over the peaches and gently toss.
Ladle the chilled blackberry soup into 6 soup plates, arrange the peach slices in the soup and add a scoop of fat free vanilla ice cream or frozen yogurt and about 6 or 7 of the reserved blackberries to each serving. Serve at once.
Per Serving: 147 Calories; trace Fat (1.6% calories from fat); 3g Protein; 35g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 43mg Sodium. Exchanges: 1/2 Fruit; 1 1/2 Other Carbohydrates.
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