Chilled Blueberry Soup

2 cups blueberries, fresh or frozen

½ cup water

¼ cup granulated sugar

1 teaspoon grated lemon zest

2 tablespoons freshly squeezed lemon juice

⅛ teaspoon ground cinnamon

1 ¾ plain yogurt

Crème fraîche

4 fresh mint leaves

In a saucepan, combine blueberries, water, sugar, lemon zest and juice and cinnamon. Cook over low heat, whisking, until berries burst and mixture is smooth. Let cool.

Transfer to a bowl, cover and refrigerate for 2 hours or until cold.

Whisk yogurt into cold blueberry mixture until smooth and creamy. Ladle into bowls; top with a spoonful of creme fraiche and a mint leaf.

Serves four.

"200 Easy Homemade Cheese Recipes" by Debra Amrein-Boyes (2009 Robert Rose, $24.95)