Ingredients
1-1/4 cups blueberries
10 oz unsweetened, frozen raspberries, thawed
1/2 cup buttermilk
1/2 cup plain nonfat yogurt
1/2 cup vanilla flavored nonfat yogurt
Directions
Place 1 cup blueberries in a blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled. Place raspberries in a strainer. With the back of a spoon, press berries to remove juice and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl. With the tip of a knife, swirl the blueberry and raspberry together. Garnish the soup with the remaining 1/4 cup blueberries.
