Berry Soup Dessert Shooters are a simple, healthy and delicious dessert that is perfect for every day or special occasions for this month’s Soups On! Progressive Eats Dinner!
I had big plans on Saturday of recipe development and food photography. Of course plans changed and we ended up taking a little road trip to a far away Home Depot. It might have gone better if I could read a map or could operate the map app on my fancy iPhone! The app told us to take a new road which isn’t completed. We ended up on a little country road a little out of the way but we did make it. When we arrived to the big town Home Depot, the road was under major construction. Not fun, not fun at all.
We survived and without the help of my map reading skills or the iPhone, we found the easy way home. I immediately headed into the kitchen to make this Berry Soup that I had planned. I know, who ever heard of Fruit Soup? Well it’s a thing and it’s a very good thing actually!
Berry Soup couldn’t be simpler and it’s actually a dessert that you can feel good about eating plus it is majorly delicious.
I handed each of the boys a glass and they said it tasted like liquid pie. I always get a kick out of their recipe reviews. These Berry Soup Dessert Shooters turned out so pretty that they would be perfect for a special party, baby shower or any get together. They are also nice for any time of year because you can use frozen or fresh fruit.
If you don’t like the berry seeds, feel free to strain the mixture but I actually kind of like them, so I didn’t go through the trouble. I know you are going to love all of the amazing inspiration in this month’s Progressive Eats Dinner!
Lamb and Barley Soup from Healthy Delicious
Sausage, Pepper and Bean Soup from That Skinny Chick Can Bake
Creole Black Eyed Pea Soup from Never Enough Thyme
Old Fashioned Chicken Soup with Dumplings from Creative Culinary
Watercress and Buttermilk Vichysoisse from The Wimpy Vegetarian
Pressure Cooker Chorizo Chicken and Kale Soup from Pressure Cooking Today
Rhode Island Clam Chowder from girlichef
Quinoa Beet Kale Apple Walnut Goat Cheese Salad from Jeanette’s Healthy Living
Gado Gado – Indonesian Vegetable Salad from Spice Roots
Buttermilk Herb Rolls from Stetted
Gluten-Free Corn Muffins with Jalapeno and Cheese from The Heritage Cook
- 1 1/2 cups sliced strawberries
- 1 cup sliced peaches
- 1 cup blueberries
- 1/2 cup blackberries
- 1/3 cup honey
- 1 tablespoon lemon juice
- 1/4 teaspoon ground cinnamon
- whipped cream and fresh berries for garnish
- Add all ingredients to a medium saucepan and place over medium-high heat, stirring often. Bring mixture to a boil and remove from heat.
- Allow mixture to cool. Place in a blender and blend until smooth.
- Chill until ready to serve.
- Garnish with whipped cream and fresh berries if desired.
Fresh, frozen or canned fruit can be used. Recipe is easily doubled for a crowd.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Soup’s On! and is hosted by Lauren Keating who blogs at Healthy. Delicious. Need some warming up? We can help!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.