|Canned bing cherries||60 Ounce, undrained (Use Three 20 Ounce Or Four 16 Ounce Cans, Undrained)|
|Claret wine||1 Cup (16 tbs)|
|Cinnamon sticks||4 (1 Inch Piece)|
|Lemon||1 , juiced|
|Water||1⁄4 Cup (4 tbs)|
|Egg yolk||1 , well beaten|
In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon sticks and lemon juice.
Heat, covered, on full power 15 minutes or until liquid comes to a boil.
In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
Heat, uncovered, on full power 6 minutes or until thickened and smooth.
Blend until smooth
Pour soup very gradually over egg yolk, stirring constantly.
Refrigerate 6 hours or overnight.
Serving size: Complete recipe
Calories 871 Calories from Fat 88
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 1.5 g7.4%
Trans Fat 0 g
Cholesterol 185.1 mg61.7%
Sodium 78.4 mg3.3%
Total Carbohydrates 171 g57.1%
Dietary Fiber 7.2 g29%
Sugars 3 g
Protein 13 g26.9%
Vitamin A 516.4% Vitamin C 822.2%
Calcium 35.4% Iron 34%
*Based on a 2000 Calorie diet