Reviewed: Oct. 15, 2011

Yummy! Used fresh blueberries (didn't have s-berries) and about 1 tablespoon sugar instead of 1 teaspoon. Delicious and simple!

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1 user found this review helpful

Reviewer:

lehcareaj

Cooking Level: Intermediate

Reviewed: Jul. 18, 2011

It tasted okay. I would have liked it a little sweeter, personally.

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3 users found this review helpful

Reviewer:

schlizabeth

Reviewed: Jun. 6, 2011

What a pleasant suprise this recipe was! I was merely trying to use up some leftover buttermilk, and I stumbled upon an absolute keeper! I used frozen whole strawberries and the mixutre turned out like a soft frozen sherbert with just the right amount of tanginess. Can't wait to make this again.

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2 users found this review helpful

Reviewer:

Ann

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 6, 2011

This was easy, but sometimes you get what you put into it. It did not "wow" me with a cheesecake-like taste, and I used fresh buttermilk and strawberries. I ended up adding a bit more sugar, and I usually would be one to use less sugar than stated...so...? For me, this was not great. On the other hand, it was certainly easy, edible, adjustable, and gives a quick use for any leftover buttermilk you might have.

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2 users found this review helpful

Reviewer:

Hezzy_tant_Cook

Cooking Level: Intermediate

Reviewed: Jun. 13, 2010

did not like this. kids wouldn't eat/drink it either. followed recipe exact. oh well- good to try.

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12 users found this review helpful

Reviewer:

Lainie

Cooking Level: Intermediate

Reviewed: Apr. 23, 2008

This was ok. I made it with strawberries that were kind of old and a buttermilk mix. I think the buttermilk was too strong and it wasn't thick enough. Next time I think I will try and make it with heavy cream instead of buttermilk.

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16 users found this review helpful

Reviewer:

Meredith Mandel

Cooking Level: Expert

Living In: Lancaster, Pennsylvania, USA

Reviewed: Nov. 4, 2007

I love this! I had it years ago, and have been looking for the recipe ever since! Thanks!!

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11 users found this review helpful

Reviewer:

Jude

Reviewed: Jun. 4, 2007

My 12 year old made this recipe. He added a packet of Splenda along with the sugar. Very different soup but enjoyed by the family.

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16 users found this review helpful

Reviewer:

DBROUGH10

Reviewed: May 9, 2007

I used frozen unsweetened strawberries, slightly thawed, with lowfat buttermilk in the proportions given in the recipe and sweetened it with Splenda. It made a great strawberry shake that was diet friendly. I can't wait to try it with other fruit. Leftovers, in the unlikely event that we'd ever have any, would be refrigerated and used as soup later. Thanks for the great, wonderfully simple idea!

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15 users found this review helpful