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SCANDINAVIAN FRUIT SOUP 
1 c. dried prunes
1 c. raisins
2 apples, thinly sliced
1/2 c. sugar
1/4 lemon, thinly sliced
1/2 c. med. tapioca
1 c. dried apricots
1 box frozen raspberries, thawed
1/2" stick cinnamon
Pinch of salt
1/2 orange, thinly sliced
Whipped cream

Add enough cold water to prunes, apricots and raisins to cover, bring to a boil. Turn heat very low, cover and simmer gently for 30 minutes.

In the meantime, drain raspberries and reserve the juice. Add apple slices, cinnamon, sugar, salt, lemon, orange, tapioca and 1 cup of juice drained from raspberries to the simmering fruit. Add other fruit juice to make one cup if necessary. Simmer, uncovered, over low heat until apples and tapioca are cooked. Add raspberries and bring just to a boil. Avoid stirring. Add more sugar if desired. Serve warm or cold with whipped cream. 8 to 10 servings.

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