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Chilled Cheriy Soup Recipe
|Frozen pitted cherries||20 Large (No Sugar Added)|
|Water||1⁄2 Cup (8 tbs)|
|Granulated sugar||1 1⁄2 Teaspoon|
|Cinnamon stick||2 Inch|
|Lemon peel strip||1|
|Rose wine||2 Tablespoon|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1735 Calories from Fat 9
% Daily Value*
Total Fat 0.98 g1.5%
Saturated Fat 0.59 g3%
Trans Fat 0 g
Cholesterol 3.4 mg
Sodium 43.8 mg1.8%
Total Carbohydrates 509 g169.8%
Dietary Fiber 64.3 g257.2%
Sugars 377.6 g
Protein 23 g46.7%
Vitamin A 1% Vitamin C 22.6%
Calcium 18.2% Iron 3.6%
*Based on a 2000 Calorie diet
Reduce heat, cover, and let simmer for 20 minutes.
Remove and discard cinnamon stick and lemon peel from cherry mixture.
In measuring cup or small bowl combine wine and cornstarch, stirring to dissolve cornstarch; add to cherry mixture and, stirring constantly, bring to a boil.
Reduce heat and let simmer until mixture thickens.
In heatproof bowl stir yogurt until smooth; add cherry mixture and stir to combine.
Cover with plastic wrap and refrigerate until well chilled.