Fruit Soup Boysenberries, Black Raspberries and Blueberries
- Number of Servings: 6
Ingredients
1 pint frozen organic boysenberries1 pint frozen organic black raspberries1 pint frozen organic blueberries1 T tapioca starch (get it at an asian store)4 tsp (really that's all) organic sugar
Put the frozen berries in a heavy non reactive pot with a close fitting lid. I use enameled cast iron (Le Creuset)
Turn heat to low and for get about them for an hour or so. When the are simmering. Don't rush them ... the gentler the heat the more nutrients are presearved.
Mix tapioca powder with the sugar and then with 1/4 c of water and stir until sugar is dissolved.
Stirring gently, drizzle the thickening liquid into the pot; continue stirring until tapioca is cooked. The juice will become transparent. if the berries are simmering it will only take a minute or two. cool serve warm, room temp or cold.
Personally I think the flavor is best room temp or warm. Not hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user GAILNTHENSOME.
Turn heat to low and for get about them for an hour or so. When the are simmering. Don't rush them ... the gentler the heat the more nutrients are presearved.
Mix tapioca powder with the sugar and then with 1/4 c of water and stir until sugar is dissolved.
Stirring gently, drizzle the thickening liquid into the pot; continue stirring until tapioca is cooked. The juice will become transparent. if the berries are simmering it will only take a minute or two. cool serve warm, room temp or cold.
Personally I think the flavor is best room temp or warm. Not hot or cold.
Number of Servings: 6
Recipe submitted by SparkPeople user GAILNTHENSOME.
Nutritional Info Amount Per Serving
- Calories: 89.3
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 1.0 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 6.5 g
- Protein: 1.1 g
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