Strawberry fruit soup

Yield: 4 Servings

Measure Ingredient
1 pack (10 oz) frozen strawberries; thawed
1 pack (6 oz) frozen peaches; thawed
2 cups Water
2½ tablespoon Tapioca
¼ cup Sugar
1 dash Salt
1 tablespoon Lemon juice
½ cup Orange sections
\N \N Sour Cream; (Optional)

</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; ⅚ gram fiber Date: Tue, 19 May 1998 12:30:11 +0000

Posted to JEWISH-FOOD digest by Harriet Neal <<queenbe@...> on May 19, 1998

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