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Swedish Fruit Soup Recipe

Our children expect me to make this sweet soup for the holidays. It's a delicious dessert served with pound cake and whipped cream...or offer it as a fruit compote for brunch.

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Swedish Fruit Soup Recipe

Prep: 5 min. + standing Cook: 20 min. + chilling

Yield: 6-8 Servings

5 20 25

Ingredients

4 cups cranberry-apple juice
1/4 cup quick-cooking tapioca
1 medium lemon, thinly sliced
6 whole cloves
1/4 teaspoon ground nutmeg
1 can (20 ounces) pineapple chunks, drained
1 can (11 ounces) mandarin oranges, drained
1 package (10 ounces) frozen sweetened sliced strawberries, thawed
1/3 cup maraschino cherry juice or grenadine syrup, optional
1/8 teaspoon salt

Directions

In a large saucepan, combine the first five ingredients; let stand for 10 minutes. Bring to a boil over medium heat. Reduce heat; cook and stir for 15 minutes or until thickened and clear. Remove from the heat; discard lemon slices and cloves. Stir in remaining ingredients. Cover and refrigerate for at least 4 hours. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 cup) equals 160 calories, trace fat (trace saturated fat), 0 cholesterol, 61 mg sodium, 41 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Swedish Fruit Soup in Country Woman Christmas Annual 1999, p29