Yield: 1 Serving
|3.00 cup||Orange juice; fresh squeezed|
|3.00 cup||Buttermilk; or yogurt|
|1.00||Fresh lemon juice; (1 to 2) or lime|
|1.00||Optional: 1 to 2 tbs sugar or honey|
|2.00 cup||Berries; (2 to 3)|
|1.00||Any kind, mixed; fresh or frozen|
1. Whisk together orange juice and buttermilk or yogurt. Add lemon or lime juice and optional sugar or honey (or not), to taste. Cover and chill until serving time.
2. When you're ready to serve, place about ½ cup berries in each bowl. Ladle the soup on top. If desired, dust very lightly with cinnamon and/or nutmeg, and garnish with a few small sprigs of mint.
Now, my production notes. I made it for myself for a snack and used ½ cup of the OJ and ½ cup of nonfat yogurt. Used a touch of lime juice and then added some defrosted frozen raspberries. I found that the raspberries had sugar in them, so I didn't need to add any extra sugar. Those proportions might be a bit much (this was a big bowl of stuff: next time I'll use ¼ cup each of the yogurt and OJ if I'm just making it for myself). With the nonfat yogurt, there was nothing that listed fat in the ingredients, so I think it's pretty safe. Made a pretty color, too, with the light orange and the bright raspberry juice. :) The author recommends it as a summer beverage, a breakfast dish or a dessert. Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Feb 03, 1998 Contributor: Moosewood Cookbook (WIlliam Grant) NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000