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