Honey Fruit Soup
Honey Fruit Soup recipe
Yield
6 servingsPrep
10 minCook
10 minReady
20 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
|
*
|
| 1 | cup |
water
|
|
| 4 | cups |
fruit juice
apricot, pineapple, pear or white grape |
|
| 4 | cups |
fruit
fresh,canned or dried |
* |
| 2 | tablespoons |
honey
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | x |
bananas
medium, sliced |
*
|
| 1 | x |
vanilla extract
or almond, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
tapioca, quick-cooking
|
*
|
| 237 | ml |
water
|
|
| 946 | ml |
fruit juice
apricot, pineapple, pear or white grape |
|
| 946 | ml |
fruit
fresh,canned or dried |
* |
| 3E+1 | ml |
honey
|
|
| 0.6 | ml |
salt
|
|
| 1 | x |
bananas
medium, sliced |
*
|
| 1 | x |
vanilla extract
or almond, to taste |
*
|
Directions
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.
