Poppy seed soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Half-and-half |
| ½ | cup | Poppy seed |
| 2 | cups | (16 ounces) vanilla yogurt |
| 3 | tablespoons | Honey |
| ½ | teaspoon | Ground honey |
| ½ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Salt |
Directions
Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed mixture in blender or food processor. Add remaining ingredients.
Cover and blend on medium speed, or process, about 3 minutes or until completely mixed. Cover and refrigerate at least 4 hours or until thoroughl chilled. 6 SERVINGS (ABOUT ½ CUP EACH); 225 CALORIES PER SERVING.