Blueberry Soup - cooking recipe

Ingredients

4 1/2 c. blueberries
1 1/2 c. pineapple juice
1 1/2 tsp. freshly squeezed lemon
3/4 tsp. vanilla
vanilla yogurt (8 oz. container)

Preparation

Set aside 1 1/2 cups blueberries to put in the bottom of soup bowls.
Blend 3 cups of blueberries with 1 1/2 cups pineapple juice, lemon and vanilla.
Refrigerate.
Place blueberries in bottom of bowls.
Serve with dollops of vanilla yogurt.