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Danish Fruit Soup

 Danish Fruit Soup
I've been making this colorful dessert since 1961, and my whole family just loves it. It's a great way to enjoy fruit in winter.
4-6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 package (12 ounces) frozen unsweetened raspberries
  • 1-1/2 cups cold water
  • 2 tablespoons lemon juice
  • Sour cream and ground nutmeg, optional

Directions

  • In a large bowl, combine gelatin and salt. Gradually stir in boiling
  • water until gelatin is dissolved. Stir in the raspberries, cold
  • water and lemon juice. Refrigerate for 15-20 minutes.
  • Just before serving, stir soup. Garnish with sour cream and nutmeg if
  • desired. Yield: 4-6 servings.
Nutritional Facts: 1 serving (1 cup) equals 78 calories, trace fat (0 saturated fat), 0 cholesterol, 82 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.