Creamy Fruit Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
raspberries
or blueberries, strawberries, or mixed fruit, thawed |
|
| 1 | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| 2 | each |
cinnamon sticks
stick cinnamon, inch long |
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | dash |
cloves
ground |
*
|
| 1 | tablespoon |
water
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
sour cream
dairy |
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
raspberries
or blueberries, strawberries, or mixed fruit, thawed |
|
| 237 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 2 | each |
cinnamon sticks
stick cinnamon, inch long |
*
|
| 1 | dash |
nutmeg
ground |
*
|
| 1 | dash |
cloves
ground |
*
|
| 15 | ml |
water
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
sour cream
dairy |
|
| 118 | ml |
milk
|
|
Directions
Drain fruit, reserving syrup (cut up large pieces of fruit).
In 1½- quart saucepan combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg, and cloves.
Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes.
Remove stick cinnamon.
Blend the 1 tablespoon water and cornstarch; stir into saucepan.
Cook and stir until thickened and bubbly.
Remove from heat. Add lemon juice.
Cool to room temperature.
Blend in sour cream and fruit. Stir in milk.
Cover and chill.
Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.
