Ingredients
1 1/2 cup blueberries
1 cup plain lowfat yogurt
1/2 cup orange juice
2 tbsp light sour cream (25 cal per tables, poon)
1 tbsp grated lemon peel
1/2 tsp cinnamon
Directions
Posted by: Valerie Whittle Serves: 4 (1/2 cup each)
In food processor, combine all ingredients; process until smooth.
Chill soup at least 30 minutes before serving. Each 1/2 cup serving
provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16
g car,
43 mg sod, 6 mg chol
Servings: 6 servings
Citrus Berry Soup (Weight Watchers Magazine) Recipe brought to you by Recipe Ideas
Categories: Fruit; Soup; Weight Watchers
The History of Recipes
We can follow the history of written recipes far back into the distant past, in fact as far back as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just simple hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. He tells us how the roman meals were divided into appetizers, entrees and desserts, a style of dining still practiced today. Additionally, he describes how the early Romans used many different spices, including a few that are still present in modern kitchens such as thyme, rue and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many foods and herbs from middle-east cuisine, including basil and rosemary. These new culinary innovations created a surge in books on cookery, many of which still exist in academic collections. During the succeeding few centuries, the rich families of the West competed with each other to serve up the most extravagent meals, and because of this the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the 1800s that cookery and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and recording the recipes that were being prepared for the better households. Like it or not, the introduction of TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Citrus Berry Soup (Weight Watchers Magazine) recipe.
