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Danish Fruit Soup Recipe

Danish Fruit Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4-6 servings


  • 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


  • 1. 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.
  • 2. 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.