Fruit Soup #2
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
tapioca, quick-cooking
minute tapioca |
*
|
| 1 | cup |
water
|
|
| 4 | cups |
fruit juice
* |
|
| 4 | cups |
fruit
fresh,canned or dried |
* |
| 2 | tablespoons |
honey
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | medium |
bananas
sliced |
|
| 1 | x |
vanilla extract
or almond extract, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tapioca, quick-cooking
minute tapioca |
*
|
| 237 | ml |
water
|
|
| 946 | ml |
fruit juice
* |
|
| 946 | ml |
fruit
fresh,canned or dried |
* |
| 3E+1 | ml |
honey
|
|
| 0.6 | ml |
salt
|
|
| 1 | medium |
bananas
sliced |
|
| 1 | x |
vanilla extract
or almond extract, to taste |
*
|
Directions
- apricot, pineapple, pear, white grape Cook tapioca in water and juice until it begins to thicken. Add remaining ingredients, except banana. If using dried fruit, simmer until soft, Other fruits will be cooked enough when they come to a boil. Serve hot or chilled with banana sliced on top. Delicious served alone or over cornbread or whole-wheat toast.
