Raspberry Fruit Soup
Ingredients
- 2 Tbsp. quick cooking tapioca ⓘ
- 1/4 c. sugar ⓘ
- 1/8 tsp. salt ⓘ
- 1/2 c. water ⓘ
- 2 (10 oz.) pkg. frozen sweetened raspberries, thawed (undrained) ⓘ
- 1/3 c. reconstituted lemon juice (if you use fresh lemon juice, use a scant 1/3 c.) ⓘ
- 1 Tbsp. butter or margarine
- 1/2 c. whipping cream, whipped or 1/2 c. sour cream ⓘ
- ground nutmeg ⓘ
- mint sprigs (optional) ⓘ
Instructions
- Combine tapioca, sugar, salt, water and 1 package raspberries in a saucepan.
- Cook, stirring constantly, over medium heat until mixture comes to a boil; reduce heat.
- Simmer, uncovered, for 5 minutes.
Nutrition & Diet Analysis (per serving)
583
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).