Danish Fruit Soup Recipe
Danish Fruit Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 package (3 ounces) raspberry gelatin
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 package (12 ounces) frozen raspberries without syrup
  • 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. Add the raspberries, cold water and lemon juice; mix well. Refrigerate for 15-20 minutes. Just before serving, stir soup. Garnish with sour cream and nutmeg if desired. Yield: 4-6 servings.
Originally published as Danish Fruit Soup in Country Extra January 1997, p49

Nutritional Facts

1 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 82mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 2g protein.

Popular Videos

  • 1 package (3 ounces) raspberry gelatin
  • 1/8 teaspoon salt
  • 1 cup boiling water
  • 1 package (12 ounces) frozen raspberries without syrup
  • 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. Add the raspberries, cold water and lemon juice; mix well. Refrigerate for 15-20 minutes. Just before serving, stir soup. Garnish with sour cream and nutmeg if desired. Yield: 4-6 servings.
Originally published as Danish Fruit Soup in Country Extra January 1997, p49

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