Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Raspberry | 1 cup (123g) | 64 |
| Strawberry | 1 cup (152g) | 49 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Port Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 ¼ cups Port wine
- 2 cups berries, combination blueberries, raspberries and strawberries
- 1/3 cup sugar, or to taste
- 1 Tbs. cornstarch
- Sprinkle cinnamon
- 4 Tbs. vegan sour cream
- Edible flower petals for garnish
- =
Directions
1. Heat 3 cups Port wine in saucepan over medium heat until simmering. Stir in berries and sugar, reduce heat to medium-low and cook 5 minutes; alcohol will evaporate.
2. Combine cornstarch with remaining ¼ cup Port wine. Stir cornstarch mixture and cinnamon into soup, and cook 2 minutes more. Remove from heat, and refrigerate until chilled.
3. Pour soup into large serving bowls, and top each bowl with equal portions of
vegan sour cream.
4. Garnish soup with edible flower petals before serving.