OLD-FASHIONED FRUIT SOUP
This recipe was made by a friend in high school (many, many years ago!!).
Provided by Pamela Logsdon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- In a large pot combine apricots, prunes and water and let rest 30 minutes.
- Stir in the cinnamon stick, lemon slices, tapioca and sugar and bring to a boil over medium-high heat. Cover, reduce heat and simmer 10 minutes. Stir in raisins, currants and apple and simmer 5 minutes more, until apples are tender. Remove from heat and let cool completely. Remove cinnamon stick and refrigerate until cold.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 61.3 g, Fat 0.2 g, Fiber 3.1 g, Protein 1 g, Sodium 2.7 mg, Sugar 50.7 g
FRUIT SOUPS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Puree all ingredients in food processor until smooth. Remove to serving bowl. Chill 1 hour or longer. If desired for garnish, puree 2 peeled kiwis in processor. Spoon kiwi on top of each soup bowl when serving.
SIMPLE FRUIT SOUP WITH GRAND MARNIER
Steps:
- Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves.
- Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve.
EASY FRUIT SOUP
Frozen fruit without sugar can be used by processing in a blender. This came from Betty Crocker's Soups and Stews. I have not tried this recipe.
Provided by internetnut
Categories Fruit
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 4
Steps:
- Blend or process cream cheese and canned fruit. Stir in additional liquid of white wine, if necessary, until of desired thickness. Add cinnamon to taste.
- Enjoy!
Nutrition Facts : Calories 194.3, Fat 19.4, SaturatedFat 11, Cholesterol 62.5, Sodium 182.3, Carbohydrate 2.3, Sugar 1.8, Protein 3.4
SWEDISH FRUIT SOUP
Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 160 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 61mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 1g protein.
EASY FRUIT SOUP & WHOLE WHEAT SCONES
This is a versatile recipe - Just right for breakfast or lunch. Have it as a starter for a dinner party. Easy to make - it is uncooked. Serve cold with the scones still warm from the oven. The whole wheat flavor compliments the fresh fruit. If you wish make the scones ahead of time and warm before serving. For the wine I like Riesling.
Provided by Bergy
Categories < 60 Mins
Time 45m
Yield 8 scones, 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Scones: Pre heat oven to 375°F.
- Mix together the 2 flours, baking powder, splenda, cinnamon & nutmeg.
- Cut in the butter into the flour until it resembles little kernals of corn.
- Separate 1 egg.
- Set the egg white aside.
- Measure out 1/2 cup of milk, add 1 egg and a yolk, beat until combined.
- Lightly mix the milk/egg with the dry ingredients.
- The mixture only needs enough wet so the dough will hold together, Add a little more milk if needed or if it is a bit too moist add a little more whole wheat flour.
- Turn out on a board and knead a couple of times - the more you handle the dough the tougher your scones will be.
- Cut the dough in two. Flatten each piece into a round circle just over 1/4 deep.
- Place the two circles on a buttered cookie sheet ( I use Release foil instead of buttering the cookie sheet).
- Make a cut across each circle and then across the other way so each will have 4 sections.
- Paint the top of the scones with egg white.
- Bake for apprx 15 minutes or until lightly browned on top and cooked through.
- Soup: Place the apricots, bananas, orange juice, wine, splenda &
- lemon juice in a food processor or blender and process until smooth.
- You may have to do this in a couple of batches, then mix it all together, stir well.
- Chill for at least 1 hour.
- Pour into bowls, lightly float 1/4 cup of blue berries on top of each bowl along with several raspberries (if using)).
- Decorate with a sprig of mint and serve with warm buttered whole wheat scones.
Nutrition Facts : Calories 527.9, Fat 13.8, SaturatedFat 7.2, Cholesterol 127.2, Sodium 388.1, Carbohydrate 86.9, Fiber 9.7, Sugar 26.6, Protein 14.4
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