Soymilk and organic berries make a refreshing, creamy dessert soup.
Just for fun, serve this soup with "cake croutons." In 10-inch nonstick skillet, melt 1 tablespoon butter or trans-fat free margarine over medium-high heat; add 1 cup 3/4-inch cubes angel food cake. Cook, stirring constantly, until light brown and toasted.
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