Chilled Blueberry Soup

Ed Menold

2 cups fresh blueberries
1 cup whole milk
2 cups sour cream
1 cup ginger ale
1/4 cup sugar
2 tablespoons of triple sec
2 tablespoons fresh lemon juice

Save a few blueberries for garnish.

In a blender or food processor, puree blueberries until smooth. Add remaining ingredients and blend. Cover and refrigerate until cold. Serve in chilled dishes, topped with the reserved blueberries for garnish.

Sugar Free Blueberry Mousse

1 package sugar free berry blue Jell-O
16 ounces fat-free, sugar-free yogurt
8 ounces fat-free, sugar-free Cool-Whip
2 cups blueberries

Add 1/2 cup boiling water to the Jell-O powder and stir until dissolved. Stir in the yogurt until blended.

Crush blueberries in food processor or blender. Add to yogurt/Jell-O mix.

Stir in Cool-Whip until blended and smooth. Refrigerate for one hour. Add topping of choice.