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Cold Cherry Soup

 

Cold Cherry Soup recipe
10

Yield

10

servings

Prep

10

min

Cook

10

min

Ready

50

min

Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

3 pounds cherries
tart, fresh, frozen or canned
½ cup white wine vinegar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup heavy whipping cream
1 cup sour cream

Directions

Drain cherries, if necessary, saving liquid.

Purée cherries in blender or food processor.

Add enough water to cherry liquid to make 2 quarts.

Add vinegar, cornstarch and cinnamon.

Cook, stirring constantly until slightly thickened.

Remove from heat. Add cream. Chill.

Season with salt and/or sugar or more vinegar to taste.

Serve garnished with sour cream for soup.

Optionally, as a dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 22855% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 22mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 12% Vitamin C 17%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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