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Fruit Soup

Western.Chefs's picture
Ingredients
  Cranberry apple juice 6 Cup (96 tbs)
  Tart green apple 1 Large, peeled, cored, and diced to make 1 1/2 cups
  Pitted prunes 3⁄4 Cup (12 tbs), quartered
  Dried apricots 3⁄4 Cup (12 tbs), quartered
  Dark raisins 1⁄4 Cup (4 tbs)
  Golden raisins 1⁄4 Cup (4 tbs)
  Cinnamon stick 3 Inch (1 Piece)
  Grated orange rind 1⁄2 Teaspoon
  Instant tapioca 3 Tablespoon
  Sugar 2 Tablespoon
For the yogurt topping:
  Plain low-fat yogurt 1 Cup (16 tbs)
  Sugar 2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
Directions

1. In a large saucepan, bring 4 cups of the juice, the apple, prunes, apricots, raisins, cinnamon stick, and orange rind to a boil over high heat. Lower the heat and simmer, uncovered, for 15 minutes or until the fruits are tender.
2. In a small saucepan, stir together the remaining 2 cups or juice, the tapioca, and sugar. Let stand for 5 minutes, then cook over moderate heat until the mixture boils and turns translucent. Stir into the fruit mixture, cover, and chill for 2 hours or until cold. Remove the cinnamon stick.
3. To make the yogurt topping: While the soup chills, line a strainer with cheesecloth or a paper coffee filter and place over a bowl. Spoon in the yogurt, cover, and chill for 30 minutes. Discard the liquid. Transfer the yogurt to a small bowl, then stir in the sugar and vanilla. Spoon the soup into small bowls and garnish each with a swirl of topping.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Chilling
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Party, Healthy
Cook Time: 
25 Minutes
Servings: 
8

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