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Cold Spiced Plum Soup Recipe
|Plums||1 1⁄2 Pound, cut into thin wedges|
|Water||1 1⁄2 Cup (24 tbs)|
|Seedless blackberry low sugar preserves||1⁄2 Cup (8 tbs)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Orange peel piece||1 (3 Inch Size, Peel Removed From Vegetable Peeler)|
|Ground cloves||1 Pinch|
|Low fat vanilla yogurt/Soy alternative||1 Cup (16 tbs)|
Calories 454 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.3%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 6.8 mg
Sodium 83.4 mg3.5%
Total Carbohydrates 97 g32.3%
Dietary Fiber 6.5 g26%
Sugars 71.7 g
Protein 9 g17.2%
Vitamin A 25.6% Vitamin C 78.5%
Calcium 25.8% Iron 5.3%
*Based on a 2000 Calorie diet
Bring just to a simmer.
Reduce the heat to low, cover, and simmer for 6 minutes, or until the plums are tender but the slices are still intact.
In a cup, dissolve the cornstarch in 1 tablespoon water.
Stir into the soup and cook, stirring gently, for 1 minute.