1 - 10 of 107 for fruit soup
Combine first 10 ... Sprinkle tapioca over soup, stirring to ... for a light meal. Or chill and serve with a dollop of whipped or sour cream as a dessert.
Put prunes and raisins in water and cook until they are tender. Then add pineapple, cherries, lemon juice, and spices and cook 5 minutes. Thicken ...
Do not drain any fruit. Throw each ... Do not dilute. Stir. Best to let sit a couple hours to flavor each other. Good alone or on angel food cake slices.
Drain fruit cocktail. Add water ... add bananas and dollop of whipped cream to top. Keeps well, but may need to add more fruit juice for right consistency.
In small microwaveable ... To serve ladle soup into 2 soup ... and half over each portions of soup; using a toothpick swirl to create a decorative pattern.
Soak tapioca overnight in 2 quarts water. Add prunes, raisins, apricots, cinnamon sticks and salt. Bring to a boil. Reduce heat to a simmer; cover ...
Cook fruit in water until ... translucent. Sweeten to taste. May be served hot or cold. Serves 4 to 6. It used by Norse on christmas Eve and as a gift to the sick.
Soak tapioca at ... ingredients. Simmer until fruit is tender and ... or cold, plain or with whipped cream. If too thick, add some water. Makes 2 quarts.
In saucepan, combine ... minutes, then stir, cover and chill. When soup is slightly thickened, stir in fruit and lemon juice. Serve in cups or dessert bowls.
Mix 7-Up, orange juice and Knox gelatin. Add remaining ingredients. Serves 6 to 8.
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