Fruit Soup
Yield
4 servingsPrep
20 minCook
5 minReady
8 hrsLow 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 |
|
| 2 | each |
chicken bouillon cubes
or 2 packages instant chicken broth |
*
|
| 1 ¼ | cups |
water
boiling |
|
| ½ | cup |
pineapple juice
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 578 | ml/g |
raspberries
frozen, in pouches, thawed |
|
| 2 | each |
chicken bouillon cubes
or 2 packages instant chicken broth |
*
|
| 296 | ml |
water
boiling |
|
| 118 | ml |
pineapple juice
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | 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.
