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Fruit Soup

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Submitted by PapaT

YIELD

4 servings

PREP

20 min

COOK

5 min

READY

8 hrs

Ingredients

20 578
OUNCES ML/G RASPBERRIES
frozen, in pouches, thawed
2 2
EACH EACH CHICKEN BOUILLON CUBES
or 2 packages instant chicken broth *
1 ¼ 296
CUPS ML WATER
boiling
½ 118
2 3E+1
TABLESPOONS ML SUGAR
½ 118
CUP ML SOUR CREAM

Directions

Pour thawed berries and juice into the container of a blender and blend until smooth.

Berries may also be pressed through a sieve or food mill.

In a large, heat-resistant, non-metallic bowl, combine chicken bouillon, water, pineapple juice and sugar; stir until dissolved.

Heat, uncovered, in Microwave Oven 2 minutes. Stir in raspberries.

Chill several hours or overnight.

Serve garnished with a dollop of sour cream.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 141 42% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 20mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 20%
Sugars g
Protein 4g
Vitamin A 4% Vitamin C 56%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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