Spring Fruit Soup (sweden)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | 10 | Servings | ||
INGREDIENTS
| 1 | 46 ounces orange-flavor | |
| fruit punch | ||
| 6 | Whole cloves | |
| 1 | Two-inch piece stick | |
| cinnamon | ||
| 4 | T | Cornstarch |
| 2 | T | Lemon juice |
| 1 | pt | 2 cups fresh strawberries |
| washed hulled and | ||
| halved | ||
| 2 | Ripe bananas, peeled and | |
| sliced | ||
| 1 | c | Halved green grapes |
INSTRUCTIONS
Reserve 1/2 cup orange punch in a small cup. Pour remaining punch in a large saucepan. Add cloves and cinnamon. Heat to boiling; reduce heat; simmer 5 minutes. Blend cornstarch into reserved punch to make a smooth paste. Stir into hot punch mixture. Cook, stirring constantly, until mixture thickens and bubbles 1 minute. Remove from heat; stir in lemon juice. Pour into a large bowl; chill completely. Remove spices with a slotted spoon. Just before serving, pour liquid into a large glass bowl; fold in strawberries, bananas, and grapes. Ladle into small bowls or cups. Garnish with fresh mint, if you wish. Posted to EAT-L Digest by "Iris E. Dunaway" <hister@JUNO.COM> on Dec 9, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.7mg
Potassium: 248.8mg
Carbohydrates: 18.1g
Fiber: 2.7g
Sugar: 9.4g
Protein: <1g