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Fruit Soup

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

5 min

Ready

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

Ingredients

Amount Measure Ingredient Features
20 ounces raspberries
frozen, in pouches, thawed
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2 each chicken bouillon cubes
or 2 packages instant chicken broth
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1 ¼ cups water
boiling
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½ cup pineapple juice
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2 tablespoons sugar
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½ cup sour cream
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Ingredients

Amount Measure Ingredient Features
578 ml/g raspberries
frozen, in pouches, thawed
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2 each chicken bouillon cubes
or 2 packages instant chicken broth
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296 ml water
boiling
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118 ml pineapple juice
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3E+1 ml sugar
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118 ml sour cream
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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

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 14142% 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?
 

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