Plum and Raspberry Dessert Soup
Nutrition Facts
| Serving Size | ¼ recipe |
| Calories | 180 |
| Calories from Fat | 10 |
| Total Fat | 1 g |
| Saturated Fat | 0g |
| Cholesterol | 0 mg |
| Sodium | 0 mg |
| Total Carbohydrate | 30 g |
| Dietary Fiber | 4 g |
| Sugars | 2 g |
| Proteins | 0 g |
| Vitamin A | 10% DV |
| Vitamin C | 35% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Fresh plums | 1½ pounds |
| Fresh or frozen raspberries | 1 cup |
| Cinnamon sticks | 3 (3 inch) |
| Red dinner wine | 1½ cup |
| Corn starch | 1 tablespoon |
| Sugar | 2 tablespoons |
- Directions
- Combine plums, berries, cinnamon, and red wine in saucepan.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Whisk cornstarch with ½ cup water. Add to soup and cook, stirring until thickened.
- Add sugar to taste.
- Cool. Discard cinnamon then puree in electric blender.
- Chill until ready to serve.
- To serve, portion soup into shallow bowls. Add small scoop of low-fat frozen yogurt to the center of each bowl and garnish with mint, if desired. (Note: Frozen yogurt is not included in the Nutritional analysis per serving.)
Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.
Source
Plum-Raspberry Dessert Soup
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