Fruit Moos Food
FRUIT MOOS
Fresh, frozen or dried fruits can be used in this recipe (rehydrate dried fruits with water or juice) Recipe originates from Harrowsmith Cookbook Vol.1
Provided by SoupCookie
Categories Fruit
Time 1h
Yield 1 saucepan, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Prep/Cook Times are estimates.
- Chop rhubarb into 1 inch pieces. Place that, sliced plums and peaches and cherries into a saucepan with enough water just to cover.
- Cook fruits until tender then strain out onto a plate or bowl, leaving liquid in saucepan.
- In a small bowl combine sugar & flour, blending with enough water to make a paste. Stir into reseved saucepan water and cook, stirring constantly, over low heat until mix looks like a white sauce.
- Add fruit and heat through. If a sweeter soup is desired add a bit more sugar, otherwise serve with sweet cream and enjoy!
Nutrition Facts : Calories 279.6, Fat 0.4, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 70.4, Fiber 2.7, Sugar 62.6, Protein 1.9
"JUST FOR DAD" PLUMA MOOS (CHILLED FRUIT SOUP)
My father was German-Mennonite and grew up eating this chilled fruit soup. When I was about 15, I found a recipe for it and made it for him. He said it was the "best ever"! I'm sure he was just boosting my self-confidence as a new cook, but I was so proud that I'd made a dish that reminded him of his youth.
Provided by Myra Wynne
Categories Other Soups
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash fruit, add 2 quarts warm water.
- 2. Cook until almost tender.
- 3. Prepare paste with flour, sugar and salt. Slowly add flour paste, stirring constantly. Cook until slightly thickened.
- 4. Serve warm or cold. Sweet cream may be added for extra flavor.
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