In blender container, puree blueberries, orange juice, 1/2 cup sour cream, sugar and nutmeg, until smooth. If desired, strain through fine mesh sieve. To serve, pour into bowls. Place remaining 1 tablespoon sour cream in small plastic storage bag; with scissor, snip tiny hole in one corner. Squeeze sour cream in circular pattern over soup; outline stem and petals. Pull wooden pick through sour cream to make petal design.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.6mg||0 %|
|Potassium 499.4mg||13 %|
|Total Carbohydrate 101g||30 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 100.4g|
|Protein 1.8g||3 %|
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Calories per serving: 405
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