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Chilled Cherry Soup Recipe
|Raisins||1⁄2 Cup (8 tbs)|
|Orange slices||6 (Thin Slices)|
|Lemon slices||6 (Thin Slices)|
|Sliced fresh peaches||1 Cup (16 tbs)|
|Pitted cherries||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Whipped cream||1 Tablespoon (For Garnish)|
Calories 189 Calories from Fat 9
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.58 g2.9%
Trans Fat 0 g
Cholesterol 3.6 mg
Sodium 26.8 mg1.1%
Total Carbohydrates 47 g15.6%
Dietary Fiber 1.7 g6.6%
Sugars 37.7 g
Protein 0.92 g1.8%
Vitamin A 1.9% Vitamin C 61.7%
Calcium 1.8% Iron 2.1%
*Based on a 2000 Calorie diet
Close cover and put pressure control in place.
When pressure is reached, remove from heat and cool cooker at once under running water.
Remove 1/4 cup liquid from fruit.
Mix cornstarch with this; return to open cooker.
Stir for 1 minute more as mixture thickens slightly.
Put in a bowl and chill.
When served, garnish soup with whipped cream.