- Recipes Home
- Interest Groups
Cherry Soup Recipe
|Pitted sweet cherries/Frozen unsweetened cherries||4 Cup (64 tbs) (Black Cherries)|
|Orange juice||1 1⁄3 Cup (21.33 tbs)|
|Cornstarch||2 1⁄2 Tablespoon|
|Lemon juice||3 Tablespoon|
Serving size: Complete recipe
Calories 1080 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.6%
Saturated Fat 0.73 g3.6%
Trans Fat 0 g
Cholesterol 3.9 mg
Sodium 25.1 mg1%
Total Carbohydrates 264 g88.1%
Dietary Fiber 16.3 g65.2%
Sugars 190.9 g
Protein 9 g17.9%
Vitamin A 14.1% Vitamin C 331.6%
Calcium 18.9% Iron 17.9%
*Based on a 2000 Calorie diet
Put remaining cherries and orange juice in electric blender and process until cherries are liquefied.
Heat cherry mixture to boiling.
There should be approximately 4 cups.
Dissolve cornstarch in lemon juice and add to soup, stirring until it is thickened.
Remove from heat, add honey and spices.
Cut reserved cherries in quarters and add to soup.
Chill completely and serve with a dollop of yogurt.