Blackberry Soup

Yield: 4 servings

Ingredients

4 cups blackberries, frozen and drained

1 cup pear juice

1/2 cup honey

1/4 cup water

1 lemon wedge

1/4 teaspoon cinnamon

1/4 teaspoon vanilla

8 ounces vanilla yogurt

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Directions:

In a heavy saucepan, combine blackberries, juice, honey, water, lemon wedge, cinnamon and vanilla. Cook uncovered, over low heat for 20 minutes or until berries are softened. Remove and discard lemon wedge.

Strain berry mixture, reserving juice. Press berry mixture through fine mesh sieve; discard seeds. Add pulp to juice; cover and chill. Set aside 2 tablespoons yogurt for garnish. Combine blackberry mixture and remaining yogurt in a food processor and blend until smooth. Ladle into serving bowls; garnish with dollop of yogurt.

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