FRUIT SOUP
From an Old Betty Crocker Cookbook. This recipe uses dried fruit(whatever you like). And is pretty failproof. I'm going to attempt making it on my next backpacking trip! Can be served hot or cold! For me it makes a hot Winter comfort food. Right up there with hot chocolate.
Provided by Nikoma
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix everything in saucepan and cook covered 30-40 minutes . Can be served hot or cold.
- You can cut the fruit into smaller pieces but i usually leave everything as it is. Try adding a bit of ginger some time too.
Nutrition Facts : Calories 108, Sodium 149.3, Carbohydrate 28.6, Fiber 0.7, Sugar 25.1, Protein 0.2
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
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.
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.
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
FRESH FRUIT SOUP
Entertaining is a big part of a military wife's life-my husband was a career Army man-so my soup got much use! It's a great cool-down after Mexican food, but I've also served it with butter cookies at a baby shower. -Jenny Sampson, Layton, Utah
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8-10 servings (about 2-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, mix orange juice with water according to package directions. Remove 1/2 cup of juice; set aside. Add sugar, cinnamon stick and cloves to saucepan; bring to a boil. Reduce heat and simmer for 5 minutes. , Combine cornstarch and reserved orange juice until smooth; stir into pan. Bring to a boil; cook and stir until for 2 minutes or until thickened. Remove from the heat and stir in lemon juice. , Pour into a large bowl; cover and chill. Just before serving, remove the spices and stir in fruit.
Nutrition Facts : Calories 238 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 60g carbohydrate (53g sugars, Fiber 2g fiber), Protein 1g protein.
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