Neva Arthur of New Berlin, Wisconsin spices up her sweet-tart soup with a hint of cinnamon. Serve this refreshing chilled concoction as a light first course...or for dessert, topped with a dollop of nonfat yogurt or reduced-fat whipped topping.
- 2 cans (14-1/2 ounces each) water-packed pitted tart cherries
- 1/2 cup orange juice
- 1/2 cup sugar
- 2 tablespoons lime juice
- 1 teaspoon grated lime peel
- 1/2 teaspoon ground cinnamon
- 4 lime slices
- Place the cherries in a blender or food processor; cover and process until finely chopped. Transfer to a saucepan; add the orange juice, sugar, lime juice, peel and cinnamon. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Refrigerate until chilled. Garnish with lime slices. Yield: 4 servings.
Originally published as Tart Cherry Soup in Light & Tasty February/March 2002, p11
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