Fresh Fruit Soup

On a hot summer day, nothing can top the flavor of the season's finest fruits. This recipe is both fast and festive.

Yield

4 servings

Ingredients

2 cups water
2 tablespoons quick-cooking tapioca
1 (6 ounce) can frozen orange juice concentrate, thawed
1 to 2 tablespoons granulated (white) sugar
1 tablespoon honey
1/8 teaspoon almond extract
pinch salt
2 1/2 cups fresh fruit of your choice

Directions

In a large saucepan, combine water and tapioca; let stand for 10 minutes. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange juice concentrate, sugar, honey, extract and salt. Chill. Add fruit; refrigerate until ready to serve.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving (1 cup): Calories 162, Trace Fat (Trace Saturated Fat), Cholesterol 0, Sodium 43 mg, Carbohydrate 41 g, Fiber 2 g, Protein 2 g.

Recipe Courtesy Of

Taste of Home

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