Creamy Fruit Soup
Creamy Fruit Soup is an moderately easy dinner. Made with 1 (10 oz.) pkg. frozen raspberries, blueberries, strawberries, peaches or mixed fruit, thawed, 1 c. water, 1/4 c. sugar, 2-inches stick cinnamon and dash of ground nutmeg, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2-quart saucepan, combine reserved syrup, the 1 cup water, sugar, cinnamon, nutmeg and cloves.
Bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir until thickened and bubbly.
Remove from heat.
Add lemon juice.
Cool to room temperature.
Blend in the sour cream and fruit.
Stir in milk.
Cover and chill.
Garnish with strips of lemon peel, if desired.
Makes 4 to 6 servings.
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