The taste you love, the nutrition you want.
Raspberry Fruit Soup
Makes about 3 1/2 cups
Fruit soup is a long-time Scandinavian favorite that’s now appearing on the menus of many fancy restaurants. You can use almost any other fruit you like with the lightly cinnamoned berries, and you can also serve the soup cold. Bring portions to the table in coffee cups or bowls, for dessert or as part of a brunch menu.
1 (12-ounce) bag IQF Washington raspberries
3 tablespoons honey
1 stick cinnamon
1 cup frozen sliced peaches
1 cup diced pineapple, or banana or apple
Sour cream or crème fraiche
In medium saucepan over low heat, heat raspberries, honey and cinnamon stick just until hot. Remove cinnamon stick. Stir in remaining fruits and heat through.
Spoon into cups and top with dollops of sour cream or crème fraiche.
Nutrition Information per serving: calories 111, fat 0.73g, saturated fat 0.4g, % calories from fat 6%, protein 1.56g, carbohydrates 26g, cholesterol 1.35mg, sodium 3.6mg, fiber 2.96g.
