| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) frozen strawberries; thawed |
| 1 |
pk |
(6 oz) frozen peaches; thawed |
| 2 |
c |
Water |
| 2 1/2 |
tb |
Tapioca |
| 1/4 |
c |
Sugar |
| 1 |
ds |
Salt |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Orange sections |
|
|
Sour Cream; (Optional) |
INSTRUCTIONS
</flushright></x-rich><x-rich><flushright><center>This recipe was in the
May 6, 1998 food section, Culinary SOS column, written by Rose Dosti, Los
Angeles Times. It looks like a great hot weather recipe..
</center>* Puree strawberries and peaches in blender.
* Pour into saucepan and add water, tapioca, sugar and salt. Let stand 5
minutes. Bring to boil over medium heat, stirring constantly. Remove from
heat and add lemon juice.
* Cool, stirring once after 20 minutes. Chill. Add orange sections just
before serving. Serve with dollop of sour cream if desired.
Each serving without sour cream: 146 calories; 63 mg sodium; 0 cholesterol;
0 fat; 38 grams carbohydrates; 1 gram protein; 0.83 gram fiber Date: Tue,
19 May 1998 12:30:11 +0000
Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@earthlink.net> on
May 19, 1998
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