From the good Friends at Pendle Hill, PA, USA: "This delightful summer concoction, when made with berries from Pendle Hill's garden, is a favorite among staff and resident students. To surprise lunch or dinner guests, pour into bowls and serve as a cold soup." (http://tiny.cc/rcmxt)
Put the fruit through a juicer. Blend thoroughly with the sour cream or yogurt, salt, honey, and mint leaves. Garnish with mulberries.
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|Serving Size: 1 Serving (1114g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 114 (20%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 26.1mg||8 %|
|Sodium 65.7mg||2 %|
|Potassium 1434.9mg||38 %|
|Total Carbohydrate 114.9g||34 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 104.3g|
|Protein 12.1g||17 %|
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Calories per serving: 567
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