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Cold Cherry Soup

 

80

Yield

1

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Cholesterol, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 pounds cherries
fresh and pitted
1 ½ cups water
1 slice lemon
seeded
*
2 teaspoons cornstarch
2 tablespoons sugar
3 tablespoons sour cream

Directions

*2 lb. canned pitted sour cherries may be substituted.

Fresh cherries: Place in a saucepan and add approx. 1½ cup cold water or enough to cover cherries.

Add sugar and lemon.

Canned Cherries: Put cherries with liquid from can into the saucepan.

Simmer canned cherries for 5 minutes or until hot.

Simmer fresh cherries for 10 minutes or until they have softened; Remove from the heat.

Stir together the cornstarch and sour cream; pour the mixture into the hot cherries.

Return saucepan to the heat and stir until the sour cream is well combined and the liquid has thickened.

Do not let the soup boil after the sour cream has been added.

Cool and chill the soup. Add additional sugar and lemon juice, if desired.

Serve chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1330g (46.9 oz)
Amount per Serving
Calories 76511% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 34mg 1%
Total Carbohydrate 59g 59%
Dietary Fiber 19g 76%
Sugars g
Protein 22g
Vitamin A 16% Vitamin C 106%
Calcium 17% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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