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Results 31 - 40 of 110 for fruit soups
In a saucepan, boil water, ... stir occasionally. Add fruits, cherries, blueberries are the ... the next day cold. Serves: 12, 87 calories a cup.
32. FRUIT SOUP
Add tapioca, sugar and salt ... Dash of whipped cream on top. Note: Fruit soups are served mostly either as an appetizer course, or as a dessert.
Rinse dried fruit in cold water. With a ... heat and stir in fruit syrup. Chill soup. Garnish with whipped cream and almonds. Yield: 3 quarts.
Cut fruit into bite size pieces. Combine ... covered, 20 minutes. Stir in gelatin until dissolved. Add juice; chill. Serve topped with sour cream.
35. FRUIT SOUP
Prepare tapioca with water following package directions. Combine the fruit and the cinnamon stick; simmer ... the refrigerator. Fruit soup may also be frozen and kept for a longer time.
36. FRUIT SOUP
Mix sugar, water and tapioca. Cook 5 to 8 minutes until thickened. Cool slightly. Mix all ingredients together and cool.
Cook fruit until done; add tapioca and cook, then add sugar and cinnamon.
Remove prune pits, cut mixed fruit into small pieces. Combine all ... tender, about 30 to 40 minutes. Remove cinnamon and cloves. Serve hot or cold.
1. Combine tapioca and 1 ... 2. Combine mixed fruit, apricots, raisins, cinnamon sticks ... cinnamon sticks. Transfer soup to serving bowl. Garnish with ... whole cloves. Serve warm.
40. DRIED FRUIT SOUP
Wash and soak dried fruit. Add cinnamon to water ... tapioca and cook another 15 minutes. Remove cinnamon stick and add grape or cranberry juice.
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