Title: Poppy Seed Soup
Categories: Dessert
Yield: 6 Servings
| 1 | c | Half-and-half |
| 1/2 | c | Poppy seed |
| 2 | c | (16 ounces) vanilla yogurt |
| 3 | tb | Honey |
| 1/2 | ts | Ground honey |
| 1/2 | ts | Ground nutmeg |
| 1/4 | ts | Salt |
Mix half-and-half and poppy seed. Let stand 15 minutes. Place poppy seed
mixture in blender or food processor. Add remaining ingredients. Cover and
blend on medium speed, or process, about 3 minutes or until completely
mixed. Cover and refrigerate at least 4 hours or until thoroughl chilled. 6
SERVINGS (ABOUT 1/2 CUP EACH); 225 CALORIES PER SERVING.