Yield: 4 Servings
|1 pack||(10 oz) frozen strawberries; thawed|
|1 pack||(6 oz) frozen peaches; thawed|
|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