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Categories: Delicious Living Magazine, Desserts, Egg-Free, High Fiber, Low-Fat, Soups, Summer, Vegetarian
4 cups (520g) blackberries
1/2 cup (120mL) raspberry lemonade
1 1/2 cups (360g) plain nonfat or soy yogurt
Fresh mint, chopped
Puree blackberries and lemonade in a food processor or blender.
Pour fruit mixture into a medium saucepan and heat on low for about 5 minutes to blend flavors. Remove soup from burner and whisk in yogurt. Chill if desired. Serve topped with fresh mint.
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