Cold Spiced Plum Soup
|Plums||1 1⁄2 Pound, cut into thin wedges|
|Water||1 1⁄2 Cup (24 tbs)|
|Seedless blackberry low sugar preserves||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Orange peel piece||1 (3 Inch Size, Peel Removed From Vegetable Peeler)|
|Ground cloves||1 Pinch|
|Low fat vanilla yogurt/Soy alternative||1 Cup (16 tbs)|
In a large saucepan over medium heat, combine the plums, water, preserves, wine, cinnamon stick, orange peel, and cloves.
Bring just to a simmer.
Reduce the heat to low, cover, and simmer for 6 minutes, or until the plums are tender but the slices are still intact.
In a cup, dissolve the cornstarch in 1 tablespoon water.
Stir into the soup and cook, stirring gently, for 1 minute.