The Ultimate Summer Fruit Soup

Ingredients

• 1.5 cups fresh blueberries
• 1 cup diced fresh pineapple
• 3 orangess - peeled , segmented, and chopped
• 1 honeydew melon - peeled , seeded and cubed
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 0.25 cups white sugar
• 1 can pineapple juice , 16 ounce
• 0.25 cups vanilla low-fat yogurt , Optional
• 4 sprigs fresh mint leaves for garnish

Instructions

1. 1

   Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.

2. 2

   Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.