Fruit Soup Shots
2 cups water
½ cup sugar
½ cup blueberries
1 cup sliced strawberries
1 teaspoon ground ginger
4 teaspoons fresh lime juice
½ cup Greek yogurt (plain or any fruit flavor)
4 teaspoons triple sec (or more to taste), divided use
Fresh mint leaves for serving, if desired
In a medium saucepan, combine the water, sugar, blueberries, strawberries and ginger. Place over medium-high heat and bring to a boil. When mixture boils, stir well for about a minute to completely dissolve the sugar. Remove from heat and cool about 10 minutes.
Carefully pour mixture into a blender and add the lime juice and yogurt. Blend on high until completely mixed and berries are fully processed. Refrigerate for at least 4 hours, up to 12 hours.
Pour into 2-ounce glasses. Drizzle ¼ teaspoon of triple sec to the top of each glass. Top with mint leaf, if desired, and serve immediately.
Start to finish: 30 minutes, plus at least 4 hours refrigeration time
Yield: Makes about 32 ounces
Approximate values per (2-ounce) serving: 36 calories, trace fat (0 g saturated), no cholesterol, 1 g protein, 8 g carbohydrates, 0 g dietary fiber, 101 mg sodium.
Alicia Ross, Kitchen Scoop