Friday, July 17, 2009
This recipe is the result of many many trials that resulted in total bombs, i.e. fruit soup. This recipe is either a very thick soup or a mousse. You decide.
I have a feeling that this one will be tweaked further. For example, I'm thinking that frozen berries would work just as well as fresh. And using regular plain yogurt instead of the strained greek variety might not make that much of a difference.
2 cups fresh blueberries
1/2 cup low-fat cream cheese
1/2 cup plain greek yogurt
2 tablespoons honey
Put all ingredients in a blender and mix until smooth. Position strainer over bowl and pour blueberry mixture through strainer, stirring occasionally to move things along. Discard contents of strainer.
Pour strained blueberry mixture into small bowls or ramkins. Cover and chill for 4 hours or overnight. Serve topped with whipped cream.