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40 minutes
Prep: 10 minutes
Cook: 0 minutes
64 calories per serving view nutrition facts
6 servings
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| 1 1/2 | cups | blueberries | |
| 1 | cup | yogurt, low-fat | |
| 1/2 | cup | orange juice | |
| 2 | tablespoons | sour cream | |
| 1 | tablespoon | lemon zest | grated |
| 1/2 | teaspoon | cinnamon |
In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 31mg | 1% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 1.0g | 5% |
| Sugars 7.0g | |
| Protein 3.0g | 5% |
| Vitamin A | 2% | Vitamin C | 20% | |
| Calcium | 9% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
Wonderful recipe--makes an outstanding dish. Everyone enjoyed very much. Only suggestion: Use 32oz. of Ricotta and you can add more beef-1lb total and 1lb of sausage. But it came out delicious according to recipe. I definitely suggest this! Your guests will not be disappointed.
This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.
