Swedish Fruit Soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 137.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 2.8 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 3.3 g
- Protein: 1.1 g
View full nutritional breakdown of Swedish Fruit Soup calories by ingredient
Introduction
A fruit soup that can be served either hot or chilled - very nice warm in the holidays or cold in the hot summer months! Either blackberries or raspberries can be used - It goes well over yogurt, or you can also dollop some fat free sour cream over it if desired. A fruit soup that can be served either hot or chilled - very nice warm in the holidays or cold in the hot summer months! Either blackberries or raspberries can be used - It goes well over yogurt, or you can also dollop some fat free sour cream over it if desired.Number of Servings: 24
Ingredients
-
1 lb of dried prunes
2 cups of raisins
4.5 cup of blackberries OR raspberries, fresh or frozen
2 cups water
1 cup sugar or equivalent sugar substitute (use only 1/4 cup if using pre-sweetened frozen berries)
Lemon juice to taste (optional)
3 tablespoons of Cornstarch
1/4 cup of water (for cornstarch)
Directions
1) Cover with water and soak prunes for 3 hours or overnight in the refrigerator.
2) Add raisins and berries and the quart of water.
3) Add the sugar or sugar substitute (if using aspartame, do not add until the end).
4) Simmer for half an hour, and add the lemon juice if desired.
5) Mix cornstarch with 1/4 cup water. Add to soup and cook until thickened (cooking time may vary).
6) Can be served hot or cold, with or without yogurt or sour cream dolloped on top.
Serves 24.
Number of Servings: 24
Recipe submitted by SparkPeople user KIWISNAP.
2) Add raisins and berries and the quart of water.
3) Add the sugar or sugar substitute (if using aspartame, do not add until the end).
4) Simmer for half an hour, and add the lemon juice if desired.
5) Mix cornstarch with 1/4 cup water. Add to soup and cook until thickened (cooking time may vary).
6) Can be served hot or cold, with or without yogurt or sour cream dolloped on top.
Serves 24.
Number of Servings: 24
Recipe submitted by SparkPeople user KIWISNAP.