2-1/4 cups blueberries, divided

1 ripe banana, roughly chopped

1-1/2 cups ice

1/2 cup milk

1/2 cup frozen vanilla yogurt

2 teaspoons sugar

1 teaspoon lemon juice

In blender, combine 2 cups of the blueberries, the banana, ice, milk, frozen yogurt, sugar and lemon juice; whirl until smooth. Into four soup bowls, pour soup, dividing equally. Scatter remaining 1/4 cup blueberries over soup. Top with small scoop of frozen yogurt, if desired. Serve immediately.

Yield: 4 portions (about 4 cups)

Per serving: 131 calories, 3 g. protein, 28 g. carbohydrates, 2 g.fat (1 g. saturated fat)