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From Cheney, Kansas, Julian Ann Hillman shared the recipe for this chilled soup that stars a bounty of berries. "I have several blackberry bushes, and they yielded an abundance of berries one year," she writes. "I came up with this recipe by adapting another fruit soup recipe I hand on hand."
This recipe is:
Nutritional Analysis: One serving (3/4 cup) equals 308 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 47 mg sodium, 76 g carbohydrate, 8 g fiber, 5 g protein.
Originally published as Blackberry Soup in
Light & Tasty
June/July 2003, p44
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