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Want a tasty dessert that has “soup” attached to its name? Try this blueberry soup recipe from the U.S. Highbush Blueberry Council that includes blueberries and mango puree.

With so many health benefits such as the potential to offset aging effects and protect bones, blueberries rank as an important fruit to add to the diet daily. With this simple blueberry recipe, soup lovers will find this treat offers an easy way to create a healthy menu.

For blueberry soup, here’s what you’ll need to prepare the dessert:

3 pints blueberries, picked over to remove stems
¾ cup sugar
Juice from ½ lemon
1 tablespoon ground cardamom
1 cup Muscatel, Ice Wine, or Honey wine
¾ cup mango puree* or 1 mango, peeled, pitted, and pureed in a blender or food processor

*The USHBC suggests using Frozen Mango

Pulp by Goya Foods found in frozen food sections of supermarkets.

To start, mix the blueberries, sugar, lemon juice and cardamom in a saucepan, heating on medium high. Bring the mixture to a boil, and you’ll continue cooking until the sugar in the mixtures has dissolved.

You’ll then remove the blueberry mixture from the stovetop and pour it in a blender and puree. Since the mixture will be hot, be sure to watch the blending to assure the mixture doesn’t leak.

For that unique flavor, take the blueberry puree and mix it with the mango puree and Muscatel wine. Then, refrigerate the mixture until it is cold.

The recipe suggests serving the blueberry soup in a large bowl with a ladle and individual bowls for a self-serve dessert.

You can also serve it already poured in bowls or dessert cups.

      – Bobbie Whitehead