SUMMER FRUIT SOUP
This is nice refreshing dish to serve before a heavy meal or makes a great fruit dish for breakfast or brunch. This recipe comes from "Express Lane Diabetic Cooking" by Robyn Webb.
Provided by PaulaG
Categories Breakfast
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine all ingredients and chill for 1-2 hours.
- Top each serving with a dollop of fat-free sour cream and mint leaves.
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Category DessertTotal Time 45 mins
- In a medium saucepan, combine the white wine with the crème de cassis, pomegranate juice, strawberry preserves and orange zest and bring to a boil, stirring to dissolve the preserves.
- Add the plums, cherries and basil to the saucepan and return to a boil, then simmer over moderately high heat for 1 minute. Using a slotted spoon, transfer the fruit to a large glass or ceramic bowl. Add the grapes to the saucepan and simmer for 30 seconds; transfer the grapes to the bowl. Add the strawberries and blueberries to the saucepan and simmer for 2 minutes. Transfer the berries and cooking juices to the bowl and let cool completely; discard the basil sprigs. Cover and refrigerate the fruit soup until chilled, about 45 minutes.
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