Easy cherry fruit soup
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 21 | ounces | Cherry pie filling |
| 8 | ounces | Unsweetened pineapple chunks; undrained |
| 2 | cups | Water |
| 1 | cup | Prunes; pitted |
| ⅔ | cup | Dried apricots; chopped |
| 1 | tablespoon | Margarine |
| 2 | Lemon slices | |
| 1 | teaspoon | Quick-cooking tapioca |
Directions
Seeing I haven't posted in quite a while, I thought that I would post lowfat from the Taste of Home Lowfat Country Cooking. Out of 455 recipes I only have 44 formatted. Plan on formatting the rest this week. Hope you all enjoy these.
In a 3-quart casserole, combine all ingredients. Cover and bake at 325 F for 1 hour. Serve Warm.
Serving Size: ⅛ recipe
NOTES : My husband's family is from Scandinavia, where fruit soups are common.
Recipe by: Virginia Shellum, Nicollet, Minnesota Posted to recipelu-digest Volume 01 Number 419 by "Dorothy Tapping" <unicorn4@...> on Dec 30, 1997