Fall Fruit Soup

This low-fat, low-calorie recipe combines cranberries, pears, apples, and plums into a saucy soup in just 15 minutes.

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  • Makes: 6 servings
  • Serving Size: 1 cup
  • Yields: 6 cups
  • Prep: 10 mins
  • Cook: 5 mins
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Fall Fruit Soup
Ingredients
1
cup cranberries (4 ounces)
1
medium pear, cored and cut into bite-size pieces
1
medium cooking apple (such as Rome, Jonathan, or Fuji), cored and cut into bite-size pieces
3
plums, halved, pitted and cut into thin slices
3
cups cranberry-apple juice
1/4
cup packed brown sugar
1
tablespoon lemon juice
2
3-inch pieces stick cinnamon
Directions
  1. In a large saucepan combine cranberries, pear, apple, and plums. Stir in cranberry-apple juice, brown sugar, lemon juice, and cinnamon stick. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or until fruit is tender and skins on cranberries pop. Remove cinnamon sticks; discard.
  2. Makes 6 servings (6 cups)
Nutrition Facts (Fall Fruit Soup)
    Per serving:
  • 174 kcal cal.,
  • 13 mg sodium,
  • 45 g carb.,
  • 3 g fiber,
  • 40 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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