Creamy fruit soup

Yield: 4 servings

Measure Ingredient
1 ounce Package frozen raspberries,blueberries,
\N \N Strawberries, peaches, or mixed fruit, thawed
1 cup Water
¼ cup Sugar
2 \N Inches stick cinnamon
1 dash Ground nutmeg
1 dash Ground cloves
1 tablespoon Water
1 tablespoon Cornstarch
2 tablespoons Lemon juice
1 cup Dairy sour cream
½ cup Milk

Drain fruit, reserving syrup (cut up large pieces of fruit). In 1½- quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir till thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings.

Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa

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